Best Pizza Dough Recipe

Ingredients

Method

POOLISH

1. Prepare the poolish by mixing all the ingredient together
2. Leave at room temperature for 1 hour covered
3. Place in the fridge for 16 - 24 hours covered

MAKE THE DOUGH

1. Add the poolish to the mixer
2. Remove 1 cup water from the water
3. Add remaining water to the poolish
4. Set the timer Timer for 20 min and mix on low speed
5. Mix for 1 minute
6. Add flour
7. Add salt
8. Wait for the flour to be completely mixed and become on lump of mixed dough
9. When the dough is dry, add the cup of water (little by little, not all at once) on top of the dough while the machine is kneading on speed 3-4.
10. Do not exceed the 20 minutes of mixing
11. Shape into a ball on the counter. cover and rest for 15 minutes.
12. On the counter add a little bit of olive oil
13. Rub your hands on the counter to coat your hands with the oil
14. Pull the bottom piece out like a cloth, stretching the dough
15. Then stretch the sides out and then the top part
16. It should be thin and flat
17. Fold the dough by grabbing one end and folding it in half way
18. Once it's in a ball shape, flip it over. The top will from now on always remain on the top!
19. Make a big ball by rotating and pulling toward yourself
20. Add a little olive oil on top
21. Close it with a bowl for 30 minutes
22. Cut into pieces of 280 grams each for medium size or 195 grams each for a small pizza
23. Shape into a ball, keeping the top always on top
24. Flour a box and place balls about 4 fingers apart in the box
25. Close box and rest for 1 - 2 hours at room temperature
26. You can now either make the pizza's or leave them in the fridge until the next day

BAKE THE PIZZA

1. Preheat the oven to 399 degrees celsius (or as hot as it can go)
2. Use flour mix 50/50 Semolina and 00 flour. Flour the top of the balls
3. Flour the counter top heavily
4. Take out the ball and flip over onto the flour on the counter
5. Coat with flour (flip over once or twice)
6. Press with fingers on the inside stating from the bottom, leaving a thick crust around the edge. Press out the air in the middle
7. Flatten the dough with your palm in the middle, leaving the crust
8. Pick up one side with one hand and gently flip it over onto your other hand
9. Remove the flour from the counter with the empty hand
10. Put the dough down again
11. Grab one edge and pull away from the dough and flip over the other hand
12. Do that 2 or 3 times
13. Place one hand down on the dough on the edge
14. Flip the other edge over your hand
15. Lift it up (its now hanging over your hand)
16. Place other hand under the pizza
17. Gently stretch the pizza by moving your hands apart
18. Lay down the stretched dough on the table (overhand)
19. Place a desert spoon tomato sauce in the middle and using the back of the spoon spread the sauce by going in a circle from the inside out, right up to the beginning of the crust edge
20. Add basil leaves
21. Add mozzarella (cut into little blocks)
22. Grate some parmesan cheese on top
23. Drizzle a little olive oil over the top
24. To get the pizza on the peel, add a little flower to the peel
25. Place the peel under the front edge of the pizza
26. Take hold of the edge of the pizza and slide the peel under the pizza in one movement
27. Grab the edges with both hand and gently stretch the pizza larger on the peel
28. Bake in the oven until the cheese starts to bubble