Ok this in my opinion is the best dough I can make. Admittedly it has failed on me a couple of times mainly due to over proofing when you take it out of the fridge but the best pizzas I’ve ever eaten have been with this recipe. Charred pillowy crust but soft chewy and silky structure is what I’m chasing.
OVERNIGHT PIZZA DOUGH (70% Hydration)
Prep time: 24 hours
Cook time:
Serves: Makes 7 x 240g Dough balls (you can reduce the batch size to whatever you like I just wanted to make enough for the whole fam)
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 24 hours
- Serves: Makes 7 x 240g Dough balls (you can reduce the batch size to whatever you like I just wanted to make enough for the whole fam)
Ingredients
- 1000 grams 00 Flour
- 700 grams Chilled Water
- 7 grams dried yeast
- 22 grams salt
Method
- 1)
AUTOLYSE – combine the flour and water in a mixing bowl until a rough dough ball forms and is no longer sticking to the edges. Leave the dough in the bowl and cover with a tea towel and leave for an hour.
- 2)
MIXING – Keeping the dough in the bowl sprinkle over 7g of dried yeast and knead by stretching and pulling the dough out of the bowl then folding it back in on itself for 3-5mins until the dough becomes smooth and elastic.
- 3)
KNEADING – Add the 22g of salt and knead through the dough by pulling, stretching and folding back in itself for a couple of minutes. The reason we didn’t add it in the step before is because the salt tightens up the dough so you don’t want to add it to early as it can make it hard to build the strength in the gluten.
- 4)
BULK PROOF – Turn the dough out onto a lightly floured surface and shape it into a large dough ball. Pop the dough into a well oiled sealed container. We are going to perform a ‘stretch and fold’ (I know that sounds suss) every 30 mins for 1.5hrs. So including popping it into the container you’ll do it a total of 3 times.
- 5)
BALLIN – Using scales weigh out the dough into 7 x 240g portions then shape them into balls with 1 of two methods. Tuck the dough in on itself like to push the inside out so it looks like a ball of mozzarella. Alternatively use a cupping motion on the bench pushing down in a circular motion to form a ball.
- 6)
FINAL PROOF – Flour the base of a sealable container then pop the dough balls on the flour and seal the container pop it into the fridge IMMEDIATELY overnight or up to 2 days.