Friday night I watched a small bit about the Pizza world championships on TV. The current world champion (I forgot his name) shared his dough recipe. Only thing I didn’t get was the amount of water, but the dough looked stiff. The world champion lets his dough rise for two days in the fridge.
I made it and was pleased with the results. The dough was crispy but not cracker-like hard and it had a nice elasticity to it after letting the pizza cool for about 5 minutes. I could easily roll the pizza pieces into little cylinders like I have seen in Italy.
Also mentioned in the report was a new trend in Italy: Sprinkle a little saffron onto the stretched out dough before adding the other ingredients. I omitted that step.
Impasto per pizza
(percentages are for weight quantities)
- 100% white bread flour, preferably ‘Tipo 00′ (I used German Type 550)
- 60% water
- 0.4 – 0.8% yeast, depending on how warm it is and how hot the oven will be. The hotter the oven the less yeast is used.
- 3% salt
- 3% olive oil, extra vergine
1. Mix and knead the dough. Mix water and flour to a smooth and elastic dough. Add the yeast, knead for 5 minutes, then add the salt. Knead again for about 5 minutes. Incorporate the olive oil. The dough will break up during this last step but after some kneading will come together again into a silky ball of dough.
2. Ferment the dough. Put the dough into a large plastic bag and put it into the fridge for 1 or two days. The dough should rise to about 1.5 x its original size.
3. Prepare the dough for baking. Take the dough out of the fridge and let it warm up a little for about 45 minutes. Divide the dough into 150g-200g pieces, shape them into little balls, cover and let rest for 60-90 minutes at room temperature.
5. Bake the dough. Bake the pizze in a pizza oven or very hot home oven. I used my UFO-shaped pizza oven mentioned here.