Preparation
Overview
Each Pizza Ball grams 200-250
Number of Units 7·9
Pizza Dough
Baker's %
Organic Type 00 Normal Pizza flour 100
Water 70
Instant Dry Yeast 0.3
Salt 2.5
Olive Oil 5
Total 177.8
Weight (g)
Organic Type 00 Normal Pizza flour 1000
Water 700
Instant Dry Yeast 3
Salt 25
Olive Oil 50
Total 1778
Process
Target Dough Temperature: 74-76°F
Mixer with hook: First: 5 min, Second: 2-4 min
First fermentation 12-15 hrs
Dividing 200-250g
Pre-shaping Round
Resting time 2-5 hrs
Shaping Pizza/Disk
Proofing 2+ hrs
Baking* 500°F 6-10 min
Process
One or two days before you want to bake your pizzas, mix all the ingredients together. A Kitchen Aid style mixer works well for this. Just mix it till the dough starts pulling away from the mixing bowl. Then, place the dough in a covered container and put in your refrigerator for one or two days.
The day you plan to bake: Remove the dough from the refrigerator and prepare to make your pizza dough balls. 200–250g pizza balls are a nice size for a pizza party and tend to be manageable for all-sized hands. Let the dough balls sit, covered, at room temperature for at least two hours.
While your dough balls are resting, preheat your oven to 500˚F. Place your baking stone or baking steel in the oven at this point. Get that baby nice and toasty. If you using a wood-fired oven, keep your temperature between 550˚F and 750˚F. Lower baking temperatures will give you a thicker more crisp crust. Higher temperatures will give you a softer and less rigid pizza.
When you’re ready to make pizzas: Sprinkle a bit of flour, semolina or corn meal on your peel (a wood cutting board or baking sheet works great if you don’t have one). Place your dough ball on the peel and gently push it out to form a disk shape. Top the dough with your favorite toppings (this is the fun part).
Transfer pizza to your hot baking stone or steel and bake until the crust looks perfect to you. We like ours just past golden brown – with little burnt bits here and there.
About this recipe
Flour, tools, education: everything you need to become a better baker.
1120 Holm Road, Petaluma
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CentralMilling.com
