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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Dissolve the dry yeast in the water.
Add the flour and mix until no dry flour remains, then let the dough rest.
Add the salt and knead until the dough is smooth and elastic.
Cover and bulk ferment the dough for 18 hours.
Divide the dough into 12 balls of 250 g each and shape each one into a tight ball.
Prove the dough balls for a further 6 hours, 24 hours in total, before shaping and baking.
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Measurements make 12 dough balls of 250 g each at 63% hydration.
How long should the dough ferment?
The dough should ferment for a total of 24 hours.
What is the hydration level of this dough?
The dough has a hydration level of 63%.
How many dough balls does this recipe make?
This recipe makes 12 dough balls.
What is the weight of each dough ball?
Each dough ball weighs 250 g.
Can I use this dough for other types of bread?
Yes, this dough can be used for other types of bread, but it's specifically designed for pizza.
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