Pâte à pizza au four à pizza

• 735 grams all-purpose flour
• 735 grams 00 flour
• 1000 grams water
• 30 grams salt

Yeast Options (Choose One):

• 15 grams fresh yeast (1%)
• 5 grams active dry yeast (0.5%)
• 6 grams instant yeast (0.4%)

Baker’s Percentages:

• Flour: 100%
• Water: 68%
• Salt: 2%

Instructions:

1. Weigh Ingredients: For precise results, use a kitchen scale to measure all the ingredients in grams, including the water. Measuring by volume, like cups, can result in inconsistent dough.
2. Combine Dry Ingredients: In a large bowl, combine both types of flour. Place the yeast on one side of the bowl and the salt on the opposite side.
3. Add Water: Pour all the water into the bowl containing the dry ingredients.
4. Mix the Dough: Using a dough scraper or your hands, combine all the ingredients until there are no dry patches left. The dough should come together into a cohesive mass.
5. Knead the Dough: Turn the dough out onto a clean work surface and knead it for about 5 to 10 minutes until it becomes soft and elastic. There’s no need to add extra flour to the work surface as all the necessary flour is already in the dough. Kneading helps develop gluten, giving your dough the strength and elasticity needed for stretching.
6. Refrigerate for Flavour: Place the kneaded dough in the refrigerator to rest overnight. This extended rest period enhances the flavour of the dough. If you plan to make pizzas on the same day, prepare the dough early in the morning (around 8 am) if you intend to make pizzas in the late afternoon (around 4 pm). Let the dough rest for at least 4 hours in this case.
7. Divide and Rest: The next day, about 4 hours before you plan to make your pizzas, remove the dough from the refrigerator. Turn it out onto a floured work surface. Divide the dough into 10 equal portions.
8. Shape the Dough Balls: Take each portion and form it into a smooth dough ball. Place the dough balls into a floured proofing tray or a similar container.
9. Final Proofing: Let the dough balls rest at room temperature for approximately 4 hours. During this time, they will become more pliable and ready to be shaped into delicious pizzas.
10. Pizza Making Time: After the final proofing, your pizza dough is ready to be transformed into fantastic pizzas in your pizza oven or preferred cooking method. Enjoy your homemade pizzas!

This pizza dough recipe is ideal for those who appreciate precision and want to achieve the best results for their homemade pizzas. And when it’s time to bake your pizza to perfection, don’t forget to explore the range of MB Chef Pizza Ovens to elevate your pizza-making experience. Your homemade pizza sauce is now ready to be used as a delicious and flavorful base for your pizzas. Enjoy!