@7thfloorpizza: What does the inside of pizza dough look like after 13 hours at room temperature? 🕸️🧐 How I make it: 65% hydration (4 dough balls, ~265g each) 🔘 650g “00” flour 🔘 425g tap water 🔘 0.7g instant dry yeast 🔘 16g salt Step 1: Mix the flour and yeast together before adding the water. Then, gradually add the water little by little until fully incorporated. Take the dough out of the bowl and knead for about 10 minutes. After 10 minutes, add the salt to the dough ball. At this point, I sometimes add a few drops of olive oil to help with the final mix. Knead for another 5 minutes until the salt is completely dissolved. Shape the dough into a ball, cover it with the bowl, and let it rest for about 20 minutes. After that, form the final dough ball, place it in a container coated with olive oil, cover it with a wet cloth, and put the lid on (without sealing it tightly). Let it rest for about 10 (13 in this case) hours at room temperature (20°C). Step 2: After 13 hours, the dough should have tripled in size. Divide it into four equal portions and shape them into dough balls. Place each ball in a separate container (coated with a thin layer of olive oil), and refrigerate for at least 24 hours. You can take them out earlier or even after a few days. Find what works best for you. Step 3: When you’re ready to make pizza, take the dough out and let it come to room temperature for around 3 hours. It’s important that the dough isn’t cold so it stretches more easily. Step 4: Once you’ve stretched the dough, top it with all your favorite ingredients! Enjoy! 🍕 #dough #fermentation #direct #hydration #pizza

7thFloorPizza

Open In TikTok:

Region: RS

Tuesday 26 August 2025 09:33:20 GMT