PIZZA DOUGH 24 HOURS

Today we are going to make an easy recipe for pizza dough with a 24 hour proofing time.

 This dough has 75% hydration and is going to make a light pizza that is easy to digest.

INGREDIENTS:

Strong Flour (Manitoba) 500 g

Water (Room Temperature) 375 g

Dry Instant Yeast 1 g

Salt 12 g

Extra Virgin Olive Oil 10 g

PROCEDURE:

• In a bowl mix flour and yeast for few seconds using a spoon, add the water and mix until a rough dough is reached.
• Once dough is complete, add the salt and incorporate. Salt is not only used for flavor, but will also help the structure of our dough.
• Once salt is completely incorporate into the dough (1 to 2 minutes), add the extra virgin olive oil. Oil is a fat and will help the dough be more easy to stretch and give a better color to the pizza once cooked.
• Fold the dough for 2 to 3 minutes, then cover with plastic film or a humid towel and let it rest for 30 minutes at room temperature (around 20 to 25 degrees Celsius).

Once dough has rested you can begin the first fold. Folding the dough will help to strengthen the bonding of the gluten protein threads that hold it together and thus trap the carbon dioxide created by the yeast.

• Move the dough onto a work surface that is slightly dusted with flour. Lightly grease your hands with olive oil to avoid the dough from sticking.
• Flatten the dough to a large rectangle.
• Grab the end of the dough opposite to you and fold over and push down at 2/3. Now fold and push the end of the dough closer to you on top of that. Turn the dough 90 degrees and repeat this movement. Once done, turn the dough again and fold in half, pushing the two ends together. Pour some oil into a bowl and transfer dough in it.
• Let it rest covered for 30 minutes. Repeat the folding and resting steps two more times, to let the gluten become stronger.
• Once you have completed the third fold, let the dough rest 2 hours at room temperature before putting in the fridge overnight.
• The day after, take the dough out of the fridge for at least 2 hours before shaping the pizza. Cut the dough into 250-260 grams pieces. This weight is going to give the pizza a nice crust.
• Take each piece of dough form into a ball and fold the dough inside itself; once the top is smooth, close the bottom by grabbing opposite ends and pinching together. Repeat with the remaining dough balls.

Keep them at room temperature covered with plastic film or a humid towel until doubled in size. Once the dough has doubled is ready to cook.

If you want to use the dough for another time, leave out for two hours at room temperature before moving them in the fridge overnight – ensure that dough has reached room temperature (around 2 hours) before cooking.