Pizza dough

Here's my recipe for classic pizza dough.

Ideas to try:pizza aubergine e mascarpone cheese / pizza zucchini pesto and shrimps

Ideas to try:pizza pepper cream and anchovies / pizza pumpkin cream and speack

Ingredients:

• Flour type 0 300g
• Manitoba flour 180g
• Warm water 280g 
• Oil evo 3 tablespoons 
• Mother yeast 20g (or brewer's yeast 3-5g) 
• Salt 12g
• Honey (or sugar) 1 teaspoon 

Procedure:

In a bowl, dissolve 20g of sourdough and a teaspoon of honey in about 280g of warm water. Add the two flours joined to the salt and sieve, a little at a time, and start working by hand until you get a homogeneous mixture. We transfer the mixture onto a floured work surface and pour the oil, always a little at a time, continuing to knead until the mixture is smooth and homogeneous. At this point we let it rest for 10 minutes and knead again making some folds in the dough. Let it rise in a capacious container for 7-8 hours, covering with a damp cloth, in a warm place between 25 and 28°C.

After the leavening time, we resume the dough, which will be well inflated, and, on a clean and lightly floured surface, after kneading it for a few minutes, we divide it into portions of about 250-280g (the weight of a classic round pizza).

To give the classic ball shape, we start by rounding the portions of dough, on a floured surface, making them rotate between the hands with a circular gesture of the wrist. We transfer the doughs onto a tray and let them rest for another 30 minutes, always covered with a damp cloth or film, before we can pull the pizza dough and season it.

Tips:

• To maintain an adequate rising temperature, we can put the dough in the oven with the light off.

• Using the sourdough and increasing the rising time of the dough we will have a more digestible and tasty pizza.

• We can prepare the dough in advance and let it rise in the refrigerator for 8-12 hours up to a maximum of 72 hours. After this time, it will be sufficient to let the dough acclimatize and continue with the preparation.

• To keep it longer, the pizza dough can also be frozen, better if already portioned.