Pizza - Dough

13 Mar 2025 Prep Time: 10 mins + 18hr rest period + 4-6 hour proof period
Cook Time:
Serves: 6 pizzas

Ingredients

• 1 kg Le 5 Stagioni Pizza Napoletana Flour
• 600 ml Water. Room temperature
• 0.5 - 1 gram instant yeast
• 30 grams Sea salt 2 tbps

Instructions

1. In a kitchen aid mix 600ml water + 30g salt
2. Add 100g flour
3. Once the flour has dissolved, add the fresh yeast until it has dissolved
4. Add the rest of the flour gradually into the mixture
5. Knead the dough until it is well mixed.
6. Rest for 18hrs
7. Split dough into 270g balls.

Notes

Once the dough balls are made, if you wish to eat that day leave it to prove for 4-6 hours.

If you wish to use it in a few days time, immediately place the dough balls into the fridge and take the balls out ~4 hours before you’re ready to make the pizzas.

citations

https://www.vincenzosplate.com/classic-pizza-margherita/