Pizza dough
=========== 2026-07-11 *


Inspired by: Protocole de 24h pour pizza napolitaine
and Protocole de 48h pour pizza napolitaine


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Comment: Definitely use special pizza flour or better type manitoba.
I suspect the amount of water must depend to some extent on the flour. With 67% hydration, I always end up with a sticky dough. However according to the expert, it is because I did not knead long enough... Use 65% seems better.
The recipe calls for 0.2%, or 2g of fresh yeast, which is too much for me (summer, temperature 20 to 22°C, eveb 25+°C).
I use a Kenwood mixer (3 L bowl) with the dough hook. The maximum amount of flour it can handle is 1 kg.
Use the hottest oven possible, using a pizza stone or, better still, a pizza oven.
In all cases, preheat the oven thoroughly (approximately 30 minutes).
Adding EVOO has very little impact if any, so no EVOO.

For 6 pizzas

Ingredients:
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1 kg pizza flour
Water 67% = 670g (see text as this may be too much)
Fresh yeast 0.2% = 2g, for me 1.5g
Salt 2.5% = 25g

Fine semolina

The dough:
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Dissolve the yeast in some of the water and let it rest for a few minutes.

In a mixer bowl, combine the flour and yeast.

Mix slowly, adding all the water littlwe by little, then the salt.

Continue beating at a slightly higher speed, to obtain a smooth, non-sticky dough.  Knead for 20 to 30 mn, dough smooth and non sticky. Dough that does not tear, and that does not stick to the mixing bowl.

Do a few foldings, while pulling the dough on a hard surface, to obtain a smooth anf firm ball.

Place the  dough in an oiled, tightly sealed container large enough for the dough to double in size. Let it rest for 3 to 4 hours at room temperature (20 to 22°C), less for higher temperatures.

Then place the container in the refrigerator (~5°C, ie: at the top of a 4°C refrigerator) for 14 to 18 hours (24 h protocol) or 20 à 22 h (48 h protocol).

Remove the dough from the refrigerator and prepare the balls (here, 6 of 280 g) after a few folds and pulls, make sure to stick the folds together under the ball and place them in a tightly sealed container on a thin layer of fine semolina.

48-hour protocol: Keep the container at room temperature for 1 hour, then refrigerate for 20 hours. Remove the container and let sit at room temperature for 2 to 4 hours (20 to 23°C - slightly less for higher temperatures) before spreading the dough.

24-hour protocol: Keep the container at room temperature for approximately 4 hours, or slightly longer if needed.