"Impressive" Pizza Dough - Ivo's ultimate best pizza dough

Video Description

This is it – this pizza dough has it all and it’s easy to make. The dough creates that perfect balance between chew and crispness, for your pizza. It handles extremely well, has a great rise and creates that classic, rustic, pizza taste – it really is impressive. One of my signature dishes for sure, and by the way, due to the long fermentation, the pizza will also be digested very easily 😊 00:00 Intro to pizza dough 00:34 Making the polish 04:58 12 hours later, final pizza dough prep 11:18 After second rest, series of folds to the dough 12:56 Another rise another fold 14:44 After final rise 15:20 Shaping the doughs 20:10 Prepping the pizza for oven 27:19 Out of the oven 28:39 Pizza taste test “Impressive” Pizza dough – Ivo’s best Prep Time: 15 minutes + 18 hr. rest Cook Time: 9 – 10 minutes at 500 Deg F (much less when cooked in a high temp pizza oven) Yield: Makes 3 pizza doughs, approximately 310 – 315 grams each Ingredients for the poolish: • 235 grams (8.28 oz) double zero white flour (13.3% protein) (such as Caputo Pizzeria flour) • 50 grams (1.76 oz) of Semola flour (14% protein or higher) • 285 grams (10.05 oz) room temperature water • 1 gram (¼ TSP) instant dry yeast • 3 grams (1 TSP) Diastatic Malt Powder (optional, but highly preferred for best results) Ingredients for the final dough: • All the poolish from above • 235 grams (8.28 oz) double zero white flour (13.3% protein) (such as Caputo Pizzeria flour) • 50 grams (1.76 oz) of Semola flour (14% protein or higher) • 83 grams (2.92 oz) of room temperature water • 12 grams (1 ½ TSP) table salt • 3 grams (1 TSP) Diastatic Malt Powder (optional, but highly preferred for best results) • 7 grams (2 TSP) Extra Virgin Olive Oil (EVOO) Process • Make the poolish: Put all the poolish ingredients in a bowl and mix until all combined and you have formed a loose, runny dough. Cover/seal and let rest at room temperature for 12 hrs. • After the 12 hrs., add all the final dough ingredients to the poolish, and mix to combine. Then squeeze the dough throughout, for 2 – 3 minutes, to form a smooth dough (it will be sticky) • Cover and let rest 20 – 30 minutes, then do a series of folds (do 10 folds) (i.e. grab one end of the dough, lift, and fold it towards the middle. Rotate the dough and repeat, lift and fold over – do this at least 10 times) Then cover and let rest 20 – 30 minutes. • Then do another series of folds, about 10 folds. Cover and rest for 5 hours. • Remove dough from container. Cut the dough into 3 pieces (each piece should weigh around 310 grams each (10.9 oz each) and form each piece into a ball, by doing the following: • Take one of the doughs, and do a series of folds, but only 4 of them this time. Then shape the dough into a round, by cupping your hands around the back of the dough and pulling it toward you on a dry surface. The dough will grip the surface as you pull it towards you and tighten up. Turn the dough a quarter turn, and repeat, 3 or 4 more times. You should now have a medium tight, dough ball. • Oil a container very lightly (use EVOO) and place the dough ball inside (the lightly oiled container just prevents dough from sticking to it) Tightly cover it. • Do the same to the other pieces of the dough, each in their own container • You should now have 3 nice dough balls, each in their own sealed container. If you plan on using them on the same day, just let them rest at room temperature for 2 hours, and then make your pizza, by preheating your oven and pizza stone or pizza steel, for 45 minutes, at 500 Deg. F. Place your pizza on top and cook for 9 – 10 minutes. Enjoy • Or, if you prefer, instead of using the dough on the same day, you can put the dough immediately in the fridge as they will keep for up to 2 more days in the fridge, for later use. • (note: if you put them in the fridge for later use, be sure to remove them from the fridge, 3 hours earlier, so the dough to come to room temp and proof). Note: If you are using a high temperature pizza oven, the cook time can be anywhere from 2 – 5 minutes, depending on your oven When doing the folds, if your hand is slightly wet, the dough will not stick as much. Once your dough is ready, it will be sticky to touch, but not necessarily stick to you. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. The prices are not higher, this just makes it easier for you to find the product. Hope these links help. Thank you!