Pizza Dough in 12 Hours
Ingredients
Calculated using PizzaApp to make 1.5kg dough, for 6 x 250g dough balls.
890g caputo blue pizzeria flour
578g water
27g salt
3.81g yeast
Method
- Weigh flour and yeast into a mixing bowl.
- Start mixing at a low speed.
- Slowly add the water, holding back around 60ml for later.
- Once the dough starts coming together like a pumpkin, add the salt.
- Continue to mix for 5 minutes on a slow speed, then add the remaining water.
- The dough should be ready in about 20 minutes.
- Form a large dough ball, then cover and set aside at room temperature for 8 hours to double in size.
- When time is up, divide the dough into 250g pieces.
- Fold and shape each piece into a tight ball, dunk in a mix of 50:50 flour and semolina and place each ball in a Babadoh.
- Cover with the lid and leave at room temperature for 4 hours.
- Open up each dough ball and create your pizzas.
Read our step by step guide on how to use Babadoh.
Follow our tomato sauce recipe to top your pizza.