- Bulk fermentation 20 minutes
- Divide, shape and cover dough 10 minutes
- Second fermentation 10 hours
- Sample Schedule Mix the dough at 9a, rest for 15 minutes, knead for 5 minutes, divide and shape into dough balls at 9:40a, make pizza that evening anytime after 8p.
- Water 350 grams (1 ½ cups) or for for a single ball 116 grams (scant ½ cup)
- Fine sea Salt 13 grams (scant 2 ½ teaspoons) or for a single ball 5 grams (Scant 1 teaspoon)
- Instant dried yeast 0.1 grams (1/10 of ¼ teaspoon)
- White four, preferably 00 – 500 grams (scant 4 cups) or for a single ball 166 grams (1 ⅓ cups)
- Measure and Combine the Ingredients. Using your digital scale, measure 350 grams of 90° to 95°F (32° to 35°C) water into your 6 quart dough tub. For a recipe of just one dough ball, a large bowl will be fine–you don’t need to pull out the dough tub. Measure 13 grams of fine sea salt, add it to the water, and stir until it’s dissolved. Measure 0.1 gram (1/10 of ¼ teaspoon) of instant dried yeast. Add the yeast to the water, let it rest there for a minute to hydrate, then swish it around until dissolved. This takes a couple of minutes. Continuous stirring is not required. Add 500 grams of flour (preferably oo) to the water-salt yeast mixture.
- Mix the Dough. Mix the Dough. Mix by hand, first by stirring your hand around inside the dough tub to integrate the flour, water, salt, and yeast into a single mass of dough. Then use the pincer method (see page 86) to cut the dough in sections with your hand, alternating with folding the dough to develop it back into a unified mass. Continue folding the dough over itself for another minute or two to incorporate air into the dough. The target dough temperature at the end of the mix is 8o°F (27°C).
- Knead and Rise. Let the dough rest for 15 minutes, then knead again on a lightly floured countertop with floured hands for 2 to 3 minutes, without adding more flour, incorporating air into the dough as you fold and knead it. The dough should be smooth all around. Place the dough ball seam side down in the lightly oiled dough tub and cover with a tight-fitting lid. Hold the dough for 20 minutes, covered, at room temperature for the first rise.
- Shape. Divide the dough and shape it into dough balls. Moderately flour a work surface about 2 feet wide. With floured hands, gently ease the dough out of the tub. With your hands still floured, pick up the dough and ease it back down onto the work surface in a somewhat even shape. Dust the entire top of the dough with flour, then cut it into 3 equal-sized dough balls. (Note: Each of your dough balls will weigh about 275 grams; Enzo’s dough balls at La Notizia weigh about 210 to 220 grams.) Shape each piece of dough into a medium-tight round following the instructions on pages 88 to 91, working gently and being careful not to tear the dough.
- Second Fermentation. Place the dough balls on lightly floured dinner plates or a baking sheet, leaving space between them to allow for expansion. Lightly flour the tops, cover airtight with plastic wrap, and let rest at room temperature for 10 hours.
- Make Pizza. These dough balls will be fine for making pizza anytime during the next 3 or 4 hours.
Source: The Elements of Pizza by Ken Forkish