The amount of flour in the recipe is based on Tipo "00" flour. It is possible to use all-purpose flour as well, but then make sure you add a little bit more water.
Table of Contents
|Water||34 oz||59 %|
|Salt||¼ cup||3 %|
|Yeast||0.35 oz||0.5 %|
|Flour||7 cups||100 %|
|Olive Oil||0.7 cups||1.2 %|
Pour the water and salt into a bowl and stir well until the salt is completely dissolved. Then it's time to mix in the olive oil. Pour it into the water and mix thoroughly and try to get the oil to divide in the water. Then mix in the yeast and make sure that it is also completely dissolved.
Pour 4 cups of the flour and mix everything together step by step into a very wet dough. Then place the dough on the table and pour the rest of the flour on the table and knead the rest of the flour on the table.
Continue to knead the dough for at least 15 minutes after the flour has been added. The dough should be soft and elastic and not stick to your hands when it is ready.
When the dough is kneaded, it is time for it to rest. Make a large ball of the dough and then let it rest under a damp towel and leave to rise for 60 minutes at room temperature.
After the dough has rested for an hour, it is time to make pizza balls. The balls should weigh around 8 ounces.
When the balls are ready, place them in a plate or dough bowl and cover with a lid or plastic wrap as tightly as you can and let it ferment for another 8-10 hours at room temperature.