🍕 Pizza Dough!!

Ingredients:

• 1L of LUKE WARM Water (TIP: don't ask your Goblins to warm it up!)

• 650gr of 00 Flour (NOT BLEACHED!)

• 15ml Olive Oil

• 26gr Salt

• 1 Tbs of Honey (Not necessary if oven > 320 C/608 F)

• 2.5gr Dry Yeast (5gr fresh yeast)

Preparation

Dissolve the Yeast and the Honey in the L of water and put it into a bowl.
Sift all the flour into a SEPARATE bowl to remove any impurity and break down eventual conglomerates.
Slowly start to add the flower into the water bowl while with your strong hand stir the mix on a continuous and steady circular movement. (TIP: have the bowl slightly inclined while the mix is dense enough). The idea is to allow the two ingredients to bond together forming what is called the "GLUTEN NET". What most people do wrong here is indeed not keeping a steady and circular movement, stiring randomly and therefore breaking it down.
Add the salt as soon as you start feeling the mass forming.
Once the mix is consistent enough, you can add the Olive Oil and transfer it to a working bench covered with a dust of flower: here is where the kitting and consolidation of the gluten net will happen.
Keep gently folding the dough until the external surface is clean from flour or water residues and feels tight enough. Usually, 15 min of well done work should be enough.

Grab back the bowl of before, place the dough inside and cover it with a humid towel.
Place it in a dark and room temperature cupboard for ~3 hours.
After ~3 hours, remove the humid towel, cut the dough in 4 equal pieces, shape them as balls and place them in a SEALED container, leaving to them enough space to grow (15cm from every side).
Store them in the fridge @ 3-7`C for NOT LESS then 12h.
Pull the dough out from the fridge 3 to 5 hours prior baking, depending on room temperature.
NOTICE: It's very important to allow the yeast to "wake up" from cold temperature and start working actively again. Also, the temperature of the dough entering the Oven, should ideally be 25-26*C.

Stretch, top and bake! ENJOY 🤌🏼

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