EASY MIXER PIZZA DOUGH

Authentic pizza dough recipe for brick oven pizza

Chef’s note: This recipe is for a slow refrigerated dough with a high protein level. A minimum of 24 hours, up to 72-96 hours fermentation is required. It uses less yeast than many other recipes, but with the mixing and long fermentation, yields a delicious result!

Yields: Dozen 250 gram dough balls – about the size of a personal pizza

* This dough recipe can be made in any capacity you choose. Just multiply the values for the batch size you want.

Ingredients

• 2.5 g dry yeast
• 100 mL warm water 97° – 101°F (Optional: sugar, honey, molasses, or malt can be added to speed up the fermentation.)
• 1,000 g flour
• 850 g flour
• 1 liter cold water
• 50 g salt* (see note below)
• 30 g olive oil (optional)

Instructions

1. Mix 2.5 grams of Dry Yeast in 100 ML of warm water (97° – 101°F). Allow to rest for 5 -15 minutes to activate, until it begins to foam.
2. Mix 1,000 grams of flour and the activated yeast water.  Mix for 2 – 3 minutes.
3. Add 1 liter cold water. Mix for 3 – 5 minutes, until you achieve pancake batter consistency.
4. Add 50 grams of salt and the additional 850 grams of flour. Mix 5-10 minutes until dough begins to pull away from bowl.
5. Add an optional 30 grams of olive oil to finish. Mix until well incorporated. The dough is done when it develops soft pleating (waves) and a bun like appearance.
6. Rest Cover dough in a damp towel or clear wrap and allow to rest for 10 – 15 minutes.
7. Measure Using a scale, measure out 250 grams of dough. Note: Only portion out what you can round. Keep the rest of the dough covered to prevent a skin from developing.
8. Round Push air out by stretching the top of the dough and tucking it toward the bottom. Round dough balls on a lightly floured surface, compressing and spinning the dough until it is rounded on top and smooth on the bottom. (*See video for an example of this technique)
9. Rest dough in refrigerator overnight (up to 3 days) in a dough box or covered container with room between the balls to allow them to expand.
10. Remove dough from the refrigerator at least a 1/2 hour before using it, allowing it to come up to room temperature for best results.
11. Roll out on a lightly floured surface (or dimple and hand stretch the dough), top with your favorite ingredients, and bake!

Tips

• When preparing (activating) the yeast, look for a frothy, cappuccino appearance.
• Use a spiral mixer, like the PEP-5kg Spiral Mixer. It can better handle a tougher, high-gluten dough used in pizza and bread.
• Add salt near the end of the dough making process; adding it too early can kill the yeast.
• Another note from the chef regarding salt — “50 g provides a good balance, based on the salinity of the “Galbani” Brand cheese that we use. Add or subtract as required to fit your palate and toppings.” (Variation: Some community member prefer using closer to 25 grams of salt instead for a different flavor profile.)
• Make dough in advance and “age” it for a couple of days. The cold fermentation process improves dough’s taste, texture, and cell structure.

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