Light Pizza Dough

Ingredients

Stage 1 (Long Fermentation Starter)

• 450 grams Italian '00' flour (doppio zero, or bread flour)
• 330 ml lukewarm water (temperature calculated to total ~64°C with flour and air temperature as described below)
• 20 grams fresh yeast cake (compressed yeast) or 7 grams dry yeast

Stage 2 (Final Dough Development)

• 20 grams fine sea salt
• 25 grams caster sugar
• 50 ml extra virgin olive oil
• 120 grams Italian '00' flour

For Handling

• Extra flour for dusting
• Olive oil for hands if needed

Method

Stage 1 - Calculate Water Temperature

1. This step uses the Flour Temperature Method (essential in professional pizza making).
2. Check the room air temperature with a thermometer and record it.
3. Check the flour temperature by inserting a thermometer into the flour and record it.
4. Add the air temperature and flour temperature together.
5. Subtract this sum from 64°C. The result is the required water temperature.
6. Example: If air is 20°C and flour is 22°C (total 42°C), then water should be 64°C - 42°C = 22°C (cool).
7. Heat or cool the water to this precise temperature to ensure proper fermentation.

Stage 2 - Mix Stage 1 Dough

1. Put the flour into a large bowl.
2. Make a well in the flour and crumble in the fresh yeast (or sprinkle dry yeast).
3. Pour in a little of the calculated, temperature-controlled water.
4. Mix the yeast with the water until dissolved.
5. Gradually add the rest of the water, mixing with the fingertips of one hand.
6. Continue until the dough is smooth, homogeneous, and relatively wet (wetter than typical pizza dough).
7. Important: The dough should be slightly sticky and loose; this is correct.

Stage 3 - Long Fermentation

1. Cover the bowl with cling film, tucking it in around the edges.
2. Leave to rise in a warm place (approximately 20-24°C) for 8-12 hours.
3. Ideal fermentation: 10-12 hours develops maximum flavor and strength.
4. The dough will more than double in volume, becoming puffy and full of bubbles.
5. The long, cool rise develops flavor through slow bacterial and yeast activity.

Stage 4 - Prepare for Final Stage

1. After fermentation, the dough will be very soft, extensible, and full of gas.
2. Using one hand, punch the dough gently with your fist while simultaneously folding it over itself with your other hand.
3. This degassing and folding redistributes nutrients and awakens the gluten structure.
4. Don't overwork it; gentle movements preserve the gas that creates light texture.

Stage 5 - Incorporate Final Ingredients

1. Continue folding and punching the dough gently.
2. Using one hand, add the salt, sugar, and olive oil, a little at a time, folding them into the dough.
3. The dough will initially seem to break apart as the salt and oil are added; this is normal.
4. Continue folding until it comes back together; the salt and oil will eventually incorporate.
5. Finally, add the remaining 120 grams flour, folding it in gradually.
6. Mix well, continuing to knead with gentle pressure until the dough becomes elastic, has good body, and is slightly sticky (not sticky enough to stick permanently to your hands).

Stage 6 - Final Rest

1. Cover the dough with cling film.
2. Leave at room temperature for 1 hour.
3. The dough will become slightly puffier but won't dramatically rise (most fermentation is already complete from Stage 1).

Stage 7 - Use

1. The dough is now ready to stretch and top for pizza.
2. Divide into portions as needed (typically 200-250g per pizza).
3. If not using immediately, place portions in oiled containers, cover, and refrigerate for up to 2 days.
4. Remove from refrigerator 1-2 hours before baking to allow them to come to room temperature.