Moraiolo's Pizza Dough (with mineral water)
Recipe
Ingredients
- 500g (about 4 cups) Type "00" flour (or a high-protein bread flour if "00" is unavailable)
- 350ml (about 1.5 cups) divided, bottled natural mineral water (room temperature)
- 7g fresh brewer's yeast (or 3g active dry yeast)
- 10g (about 1 tbsp) extra virgin olive oil
- 8g (about 1 tsp) fine sea salt
Instructions
- In a large bowl or the bowl of a stand mixer, dissolve the fresh or active dry yeast in a small amount of the mineral water. Let it sit for a few minutes until it is foamy, if using active dry yeast.
- Add the rest of the mineral water, the flour, and the salt to the yeast mixture. If using a stand mixer, use the dough hook attachment.
- Mix the ingredients on low speed until a shaggy dough forms, then gradually add the olive oil. Knead for approximately 8-10 minutes, either by hand on a lightly floured surface or with the mixer's dough hook, until the dough is smooth and elastic.
- Shape the dough into a ball. Place it in a lightly oiled bowl, turning to coat the surface with oil. Cover the bowl tightly with plastic wrap or a clean towel and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Punch down the dough gently and divide it into 2-3 equal pieces (around 250g each for a standard size pizza). Form each piece into a smooth ball.
- Place the dough balls on a lightly floured or semolina-dusted tray, cover them loosely, and let them rest for another hour at room temperature or place in the fridge for a cold fermentation (12-24 hours) for a better texture and flavor.
- When ready to bake, preheat your oven and pizza stone to the highest possible temperature (ideally 500°F/260°C or higher) for at least 45 minutes. Hand-stretch the dough balls into thin circles (avoid using a rolling pin if possible to maintain an airy crust), add your favorite authentic Italian toppings, and bake for a short time until the crust is golden brown.
