Mozzafella current Dough recipe
Repost from Facebook
Yo Yo, lets talk dough.
I get a fair amount of messages asking about my dough so I thought I'd do a post on it and at some point I'll upload it to my site.
As you'll all know, making Pizza & dough is an evolving process, you learn more, you adapt and you try new approaches, and for now this is my preferred method and what's giving me the best results so far!
At the moment I'm using Molini Pizzuti Costa D'Almafi type 0 flour which likes a little less moisture, I generally do between 58-60% hydration, but 60% is pretty standard for most recipes so I've stuck with that in the below, provided your flour has a decent protein level it should be good!
for proofing I'm leaving my dough between 8-15hours at bulk and then 4+ in ball before using. All at room temperature.
I'd recommend you use Pizza app to tweak the temperature and proofing time, and quantities, remember you always get wastage so adjust your app accordingly to account for that.
Below is a basic recipe to make 6 x 230 g balls, without the use of Pizzapp
884 g Type 0 or 00 with a minimum protein content of 12g
530g cold tap water (60.%)
26g salt (2.9%)
1g Instant yeast or 2g Fresh yeast
Measure out your water, into a suitable container, pour about a cup full into another container.
Measure your salt and yeast, dissolve the salt in the larger container, and dissolve the yeast in the smaller one.
Measure your flour into a mixing bowl or suitable container.
At this point pour the salt water in and begin to combine the flour and water by squeezing them together, do not knead the dough.
After a few minutes pour in the yeast water and repeat the process until you’re satisfied it’s combined and formed a loose shaggy dough.
Pour the dough onto a worktop and knead for 10 minutes
Rest the dough for 10-20 minutes
Knead the dough for another 10 minutes, you’ll notice the dough is much smother after this second knead, to test your gluten levels you can prod the dough and see if it ‘springs back’ or do the window pane test.
When you feel comfortable that your dough is well kneaded, place in a bowel or container, either cover it with clingfilm, a damp cloth, or put a lid on depending on what you’re using.
Leave the dough between 8-15 hours, it won’t double in size but it will be bigger, and the yeast will have done it’s magic.
Ball up and put your dough balls in a suitable airtight container, you should get 6 x 230g balls with a little bit of surplus dough.
Your balls will be ready to go after 4 hours, but should last much longer than that. If you want to keep these for another day, refrigerate them as soon as they are balled, and ensure the container is airtight, gently let the balls come back to temperature, again 4 hours is probably about right for this.
When removing your dough, always use a bit of flour under your scraper
I like to give my dough balls a bath in flour when I get them out, this helps if the dough is a little sticky.
For your bench/stretching flour, try using fine grain semolina or a 50/50 mix of the flour you made your dough with and semolina
As always, any questions, drop me a message.