Recently, I filmed a new video detailing my latest favorite thin crust pizza dough recipe as well as a few good techniques on how to deal with wet dough. I figured instead of talking your ear off about it, I would just show you! Also, I get a lot of questions asking what dough is supposed to look like in certain stages of mixing/prep, so I’ve left LONG sequences of the mixer doing its thing in there so you can check out what the dough looks like as I make it. You can see it really doesn’t look like dough until an hour or so after I started making it. Just takes a little patience and a bit of faith
Good luck and enjoy the new video! Hola from Chico, California!
- 22oz of ’00′ pizza flour (centralmilling.com)
- 15oz water
- 2 tsp sea salt
- 1 tsp instant dry yeast
- 1T olive oil
- 1T malt extract
Mix with a dough hook on low until dough comes together. Rest for 30 minutes. Mix on second slowest setting for 12 minutes. Rest for 30 minutes. Seal up in containers and place in fridge for three days. Pull the dough out two hours before baking to let the dough come up to room temperature.