- 1kg of 00 Caputo Pizzeria flour
- 600ml cold water
- 20g sea salt
- 3g fresh yeast
Combine the salt, water and yeast and give it stir till all dissolved.
Add the flour and mixed till combined. Leave to stand for 20 mins. Kneed till smooth and stretchy. A machine with dough hook is great for this.
Set aside in an oiled bowl with cling film placed loosely over the top. Place in a fridge and leave for 3 days.
Take the dough from the bowl. I find this quantity of dough nicely makes enough dough balls to create 8 thin 10"-12" pizzas, so divide into 8.
Make it into nice round dough balls. The dough should be dry enough where you can handle it without the need for flour or oil. If it's mega sticky and all over your hands and work surface then it's too wet. Add some flour and kneed further.
So, dough balls.... It's very important you get this stage correct. A round dough ball will make a round pizza. A wonky dough ball will make a wonky pizza. Don't use flour as you want the dough balls to come together on the underside and stick together to 'close' the ball. You also don't want to dry the surface of the dough as this will create a tough 'skin' which will stop it from rising properly and puffing up in the oven. This is a great video below to show you how to do it. I can't do it like this guy though! He's got skillz!
At this point, if you don't intend on using all of the dough balls, wrap any you're not going to use in cling film and pop in the freezer to use for quick, easy pizza some other time.
Once you have your dough balls. Pop them into an airtight container at room tempt and let them triple in size. Leave enough space between them so they don't mingle into one massive blob. This can take around 4-8 hours depending upon room temperature. Now they're ready to make into bases. If you don't want to use them just yet, pop them back into the fridge to stop them rising excessively. This will slow down the yeast.