Slow Proof Pizza Dough
We'd urge you to try and get into making this 24-hour dough, it's so worth it. A slow proof of your pizza dough will give it much more depth of flavour. It also has the added benefit of making it much more digestible. There's a real trend for longer and longer proofs, of up to 72 hours, where you leave the dough to prove in the fridge. However, we were taught a 24-hour dough process, that proves at room temperature by Adam from Peddling Pizza. Key to great dough is having the right flour. Make sure you understand what you are after. This dough s proving at room temperature (21°C), so you only need a tiny amount of yeast.The dough proving tray we recommend is the perfect size and has straight sides, making getting the dough out much easier. Some trays have a strengthening lip that makes getting the dough out tricky and can cause you to lose the puffiness.
Ingredients
Equipment
Grill Temperature
Surfaces
Method
- Add your two flours to your mixing bowl.
- Pour in 600g water and your yeast.
- Mix until a dough forms and the dough reaches 19°C. Use your Thermapen to measure it.
- Now add the salt and the remaining 20ml of water.
- Knead together until the dough reaches 23-24°C.
- Place the dough in a bowl and cover with cling film for 16 hours.
- Take your dough and do a very brief knead by hand to knock back the dough (release the air).
- Now portion your dough into six 270g balls.
- Fold the outside of the dough into the middle, stretching the surface of the dough ball so it tightens.
- Place the dough balls into a proofing tray and allow them to prove for 6 to 8 hours with the lid on your dough tray.
Use a set of scales to weigh each ball.
Your dough balls will rise and spread. They will join up and fill the tray.
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