Makes 12+ large pizzas
Pizza dough (autolyse method pronounced auto-lies)
This method helps to arrange the gluten strands more uniformly, gives a better taste, texture and look. The starch in the flour turns to sugar and the protein turns to gluten. There is a fermentation time of approximately 4 hours.
1700g / 3.75 lbs 11%+ protein 00 flour
- 1100g/1.1 L / 2.43lbs / 37.2 fl oz water at 24°C / 75.2°F
- 8g / 0.28 oz dried yeast
- 8g / 0.28 oz water
- 30g / 1.06 oz salt
Place the 1.1L of water into a large, 30°C warmed mixing bowl. Slowly pour the flour over the water and combine with a spoon. Stir gently until all the flour is damp and just combined. It will look rough, but that’s perfect.
Cover with cling film and allow to sit at room temperature for a minimum of 1 hour.
Gently combine the 8g of water and the yeast in a small bowl to make a slurry.
Uncover the dough and add the yeast mix and salt. Knead again for 5 minutes.
Using a little extra virgin olive oil, lightly coat a bowl or plastic bucket and place in the dough.
Cover or use a lid, place at room temperature and allow to ferment and prove for 4 hours.
Remove and knead for 5 minutes. Roll into 200g balls, then place into a lightly floured container and cover with the lid. Rest the dough at room temperature for a minimum of 1 hour. Once rested, the dough is ready to use. It should be slightly sticky and smooth to touch.