“For our recipes, we extend the maturation phase of the dough in the refrigerator so the final cooked pizza is easily digested and the flavour of the wheat maximised. Using an unrefined, stoneground whole-wheat (not wholemeal) flour is important because of its rich nutrients and the fact that it means less yeast is needed for fermentation and the maturation phase is thus more effective.”
Basic Pizza Dough
Published on August 1, 2017
- 1 kg (2 lb 4 oz/6²?³ cups) unbleached, stoneground whole-wheat flour or strong bread flour
- 550 ml (19 fl oz) water at room temperature
- 8 g (¼ oz) fresh (compressed) yeast
- 20 g (¾ oz) sea salt
- 30 ml (1 fl oz) extra virgin olive oil
- Place the flour and 500 ml (17 fl oz/2 cups) of the water in a mixer fitted with a dough hook attachment. Begin mixing on a low speed and keep mixing until the flour has absorbed all the water but is still not smooth. This should take only 3–4 minutes.
- Stop the mixer and let the dough rest in the bowl for 15–20 minutes.
- Meanwhile, dissolve the yeast in the remaining water. Once the dough has rested, turn the mixer on to medium and add the dissolved yeast.
- Two minutes later, add the salt, mix for 2 minutes and then add the olive oil. Keep mixing until the dough is shiny and homogenous, about 6 minutes. Turn the speed up a little and mix for 2 minutes more.
- A good way to check the elasticity is right is to stretch a piece of dough and if it forms a strong, transparent membrane without breaking (similar to blowing a bubble with gum), it is ready. Let the dough sit, covered with plastic wrap, for 30 minutes in winter or 15 minutes in summer. The dough is now ready to be shaped into balls and then rested further in the refrigerator before shaping into discs.
In a wood-fired oven
- With the floor temperature between 360–400°C (680–750°F), a pizza will take around 90 seconds to cook. Some pizzaioli cook at temperatures up to 450°C (840°F) and this takes less time. The pizza is put directly on to the oven floor to cook, thereby getting an immediate ‘lift’.
In a domestic oven
- My suggestion is to find a large terracotta tile that fits onto your oven rack. Place the rack on the bottom rung of your oven and the tile on top, giving you plenty of room above to manipulate the pizza.
- Turn to full heat without using any fan-forced function and let the oven run for at least 20 minutes to heat the tile completely. When the pizza is ready, use a floured paddle to take it from the bench on to the tile. Close the oven immediately.
- At around 250–280°C (480–535°F) a pizza takes 3–5 minutes to cook, depending on your oven temperature. It will have a crisp, bread-like texture and should be no less delicious than the wood-fired version.