Overnight Pizza Dough
| Yield: | ~1700g |
|---|---|
| Servings: | Five 12 inch pizzas |
| Time estimate: | 24 hours, including 12 hour bulk ferment and a ~6-10 hour proof |
| Storage notes: | Dough can be frozen for up to 1-2 months and later thawed overnight in the fridge |
| Level of difficulty: | Easy |
| Special requirements: | 0.01g resolution scales |
A pizza dough recipe that features great flavour and great rise in the crust. This recipe requires the dough to be made the night before, with a small amount of time required in the morning to cut and shape the dough balls before proofing in the refrigerator. This is a high hydration pizza dough and requires the pizza dough ball to be worked cold. If the dough ball is brought up to room temperature it can become difficult to work with to shape the pizza base, add toppings and launch in the pizza oven. It is recommended to keep the dough balls i the refrigerator until ready to shape, dress and launch in the pizza oven.
| Ingredient | Weight | Volume | Scaling | Procedure |
|---|---|---|---|---|
| 00 flour | 1000g | 100% | 1 Hydrate the yeast in a small container using 30g of the water. | |
| Water, 35°C | 700g | 70% | 2 Combine the flour and remaining water in a large container and mix by hand until incorporate. Allow to rest for 30 minutes. | |
| Instant dried yeast | 0.8g | 0.08% | 3 Add the salt and hydrated yeast to the dough and mix by hand thoroughly until the salt and yeast is uniformly incorporated. | |
| Fine salt | 20g | 2% | 4 Rest the dough for 30 minutes, then apply a fold to the dough by hand. | |
5 After another 10 minutes, apply a final fold to the dough by hand. | ||||
6 Allow the dough to bulk ferment for 11-12 hours overnight until it is 2-3 times its original size. | ||||
7 Flour a work bench and turn out the dough onto the bench. | ||||
8 Divide the dough using a dough scraper or knife into 5 portions which will weight approximately 340g. | ||||
9 Shape the dough into balls, rounding them to create moderate-tight tension in the ball's surface. | ||||
10 Put the dough balls into a floured container, allowing space for expansion. Cover and refrigerate for at least 6 hours, after which the dough balls are ready to be stretched and used. | Adapted from Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [1] |
I highly recommend the book 'Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza'. It is an exceptional resource on bread making with numerous insights into the methodology on how to produce repeatable results for making delicious breads. It covers important bread making techniques such as mixing and folding dough, temperature as an ingredient, shaping dough, proofing, etc.
[1] K. Forkish, Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza, 1st Edition, New York, Ten Speed Press, 2012