1000 g Whole-wheat fine-milled organic flour
from 660 g to 750 g (from 66% to 75%) water
from 2 g to 5 g (from 0.2% to 0.5%) Brewer’s Yeast
from 20 g to 30 g (from 2% to 3%) salt
from 20 g to 30 g (from 2% to 3%) extra virgin olive oil
The amounts specified above can vary according to the dough mixer and type of recipe (which can be personalised).
Work all the ingredients together in the mixer for about 14 to 24 minutes, depending on the type of dough mixer.
The final dough temperature should be about 24°C.
FIRST RISE:
Rest the dough on the work surface for about 30 minutes at room temperature, covered.
PORTIONS:
Make portions of about 250 g (or as you wish).
PROOFING:
About 36/48 hours at room or controlled (+4°C) temperature.
BAKING:
Oven at 330/340°C, TOP/BOTTOM dual level control 90/10 depending on the type of oven).
TIP: Use the pizza dough balls at room temperature (+20°C) and once they have at least doubled their initial volume.
