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Pizza Dough - Slow Method

This 'slow' dough is a great pizza dough for a really authentic Naples-style pizza. Whilst it can be done as quickly as 2.5hrs, it's much better done slowly, overnight in the fridge, for even greater flavour.
Course Baking, Breakfast, Entree, Lunch, Main Course, Snack
Cuisine American, Australian, British, European, Italian, Mediterranean, World
Keyword authentic, baking, bread, cheese, cheese and tomato, classic, dough, flour, margarita, margharita, mini pizza, overnight, pizza stone, slow, yeast
Prep Time 20 minutes
Cook Time 10 minutes
Proving 2 hours
Total Time 2 hours 30 minutes
Servings 2 30cm Pizzas

Equipment

  • Mixing bowls
  • Stand mixer
  • Rolling Pin
  • Scales
  • Pizza stone or baking tray

Ingredients

  • 153 gr ’00’/Bread flour
  • 153 gr All-Purpose flour
  • 200 gr Water lukewarm
  • 8 gr fine Sea Salt
  • 3 gr Active Dry Yeast
  • 4 gr Extra-Virgin Olive Oil

Instructions

  • Preheat the oven to the hottest it will go (around 240°C, fan 220°C, gas 9). Whilst heating, place pizza stones as high as possible in the oven.
  • Combine flours and salt in a large bowl, or stand mixer bowl. Roughly divide in half, for the next step.
  • In another bowl or jug, mix water, yeast, and the olive oil.
  • When the yeast begins to foam, add it to the flour in the mixer bowl, and mix until combined, about 2-3 mins. Leave the dough to rest for 15 mins (autolyse).
  • Add the rested dough mix add the remaining flour, and knead with your hands, or with your stand mixer, for 3-5mins on a low-medium speed.
  • Cut into 2 equal pieces and shape each into a ball.
  • On a board, or plate, add a heavy dusting of flour, and leave the dough covered with dampened cloth, for 3 to 4 hours at room temperature. You can also do this for 8 to 24 hours in the refrigerator, and this will develop a much better taste. (Remember: if you refrigerate the dough, it will need 30 to 45 minutes to come back to room temperature before you begin to shape it into a pizza.)
  • To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.