Pizza
Same-Day Wood-Fired Pizza Dough
A 65% hydration dough you can mix in the morning and bake at night. Built for a very hot oven and a very short bake.
- Makes 6 pizzas, 12 inch
- 280 g per dough ball
- About 6 to 8 hours start to oven
Ingredients
Percentages are relative to the flour, so you can scale the batch up or down.
| Ingredient | Weight | Baker's % |
|---|---|---|
| Bread flour12.5 to 13% protein, or '00' pizza flour | 1,000 g | 100% |
| WaterRoom temperature | 650 g | 65% |
| Fine sea salt | 20 g | 2% |
| Instant yeastOr 6 g active dry yeast | 2 g | 0.2% |
Method
Mix. Combine the flour and water until no dry flour remains. Rest for 20 minutes.
20 min restAdd the yeast. Knead for 2 to 3 minutes.
Add the salt. Keep kneading until the dough is smooth and elastic, 8 to 10 minutes of kneading in total.
First rise. Place in a lightly oiled bowl, cover, and let rise until doubled at 72 to 75°F.
3 to 4 hoursDivide. Cut into 6 dough balls of about 280 g each.
Proof. Cover the dough balls and let them proof again.
2 to 3 hoursHeat the oven. Preheat your Fontana oven for 45 to 60 minutes.
45 to 60 minStretch and bake. Stretch each dough gently by hand, top lightly, and bake, rotating every 20 to 30 seconds.
60 to 90 seconds