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Ingredients
- 1 teaspoon (5 g) fresh yeast
- 1/3 cup plus 1 1/2 tablespoons (100 mL) lukewarm water
- 1/3 cup plus 1 1/2 tablespoons (1 ml) all-purpose flour
- 2 teaspoons (10 g) fresh yeast
- 2 1/4 cups (500 mL) lukewarm water
- 7 cups (1 kg) all-purpose flour
- 1 tablespoon (15 g) table salt
Method
- Pre Dough
- In a small bowl, add the yeast to the water, and stir to dissolve.
- Add the flour to the yeast mixture and stir.
- Cover the bowl with plastic wrap and let stand at room temperature for at least 2 hours, preferably as long as 4-5 hours.
- The mixture should form bubbles on its surface.
- Main Dough
- In a small bowl, add the yeast to the water, and stir to dissolve.
- Place the flour and salt in the bowl of a stand mixer fitted with a dough hook.
- Add the yeast mixture and the Pre-Dough to the flour mixture.
- Run the mixer on its lowest setting until the dough is shiny and smooth (about 15 minutes).
- If the dough feels a bit dry or hard just add a bit more water (a tablespoon at a time).
- Pour the dough into another bowl.
- Cover with plastic wrap and chill in the refrigerator for 24 hours, or up to 48 hours.
- Remove the dough from the refrigerator.
- Punch it down to remove air.
- Divide the dough into 5 or more pieces, depending on how many pizzas you are making.
- (A 12-inch [30-cm] pizza uses about 9 ounces [260 g] of dough.)
- Form each piece into a ball and place them on a tray.
- Cover any dough you are not using right away and store it in the refrigerator for later use, or freeze.
- Give the dough you are using enough time to reach room temperature.
- This can take up to 2 hours.
- Place the dough pieces on a tray and cover with a thin layer of flour.
- Cover the tray with plastic wrap and let the dough rise to double its original size.
- It is now ready to use.
