60% des Mehlgewichtes als Wassermenge ist schon o.k., manche Rezepte nehmen sogar 65%:
• 500g Molino Caputo Tipo 00 flour.
• 325g water (65% hydration).
• 10g salt
• 3g active dry yeast.
Mixing
First, add roughly 80% of the flour and all of the water,
yeast and salt. Then, using a stand mixer or a wooden
spoon and mixing bowl, blend the flour and water until
everything is mixed. It will look like a stiff batter. If you are
using a stand mixer, run it slowly for two minutes, just until
you mixed everything together.
Then,give the dough a 20 minute autolyse period for
proper water absorption. The process is called Autolyse,
which comes from the French word to rest. I always
thought it sounded very complicated, and something that
was difficult to do – when in fact it just means do nothing.
Next, mix the dough either with a stand mixer set at a
middle speed (3 or 4 on a KitchenAid), or knead by hand
for 6-8 minutes, adding the remaining flour as you go. You
are looking for a dough that only just forms a ball, right at
the point where batter crosses over into becoming dough.
It should be a real sticky mess.
Pour the pizza dough onto a floured work surface. It will be
very sticky, and it will not hold much of a “dough ball”
shape. Lightly hand knead the dough for a few seconds,
and then using the three-fold letter technique, shape it into
a ball. Take the top third of the dough ball, and fold it over
the middle third. Then, take the top half of the remaining
dough, and fold it over the bottom half. Seal the seam (it
looks like a big Chinese pot sticker), and then rotate the
dough, pull the top and bottom seams together and seal
again. Set the seam side down.
You will need just enough flour to keep the outside of your
dough ball from sticking to you and the work surface, but
no more. You are not trying to work more flour into the
dough. Place the dough in bowl lightly coated with olive oil
or Pam spray, cover it, and set it aside to rise for 90
minutes to two hours, where it almost doubles in size. You
don’t want the dough ball to stick to the sides of the
proofing bowl, but you also do not want to coat it with olive
oil.
It can be tricky learning to read this process, which is one
reason we recommend making your dough by weight. It’s
a good starting point; even if you want to learn to make
your pizza dough by feel.
Cutting
After your dough ball has doubled in size, gently place it
on your lightly floured work surface. Using a dough cutter
divide it into to the desired size or weight. For a 500g
recipe, you will have roughly 825g of dough, or four 200g
(+/-) balls. If you want a larger dough ball, such as for the
280g 11” Pizza Napoletana, increase your recipe
accordingly.
