@7thfloorpizza: This has become one of my favourite dough recipes. I’ve been testing Molini Pizzuti Tonda flour for a while now, and I’ve been getting great results! 🤌🏻 For this recipe, you’ll need: 🔘 975g Molini Pizzuti Tonda flour
🔘 682g ice-cold water
🔘 1g instant dry yeast
🔘 24g sea salt Start by dry mixing the flour and yeast for 1 minute at 20% speed. Then, gradually start adding the water. Once the water is fully absorbed, increase the speed to 40% and mix for another 6-7 minutes. Once the dough becomes strong and pumpkin-shaped, add the sea salt and the small amount of water you left aside, then mix for another 4-5 minutes. Keep an eye on the dough temperature throughout the mixing process. The mixing is complete once the dough reaches a temperature of 24-25°C. Once mixing is done, take the dough out of the bowl and reshape it into a ball. Cover it and let it rest for 30 minutes. Divide the dough into 6 equal dough balls (around 280g each), place them into dough containers, and let them start fermenting at room temperature for 3 hours. After that, move them to the fridge and leave them there for at least 24 hours. Stay tuned for Part 2 (or to watch the whole video on my YouTube channel)! 🍕 #dough #Recipe #pizza #homemade #food

7thFloorPizza

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Region: NZ

Wednesday 22 July 2026 08:51:57 GMT