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Pizza-World-Champion Dough

with 7 comments

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.

Written by theinversecook

31 August 2008 at 20:27

7 Responses

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  1. That looks lovely. Baked Pizza myself the other day, however, my dough was not as perfect as yours in percentage :-) Worked well though. I like to mix some wholegrain flour into the dough. Makes it more interesting.

    Enjoy, Volker

    ballueder

    1 September 2008 at 18:16

  2. Thanks for visiting, Volker. Pizze, that are more breadlike and made from a more wholesome dough, are anoter chapter I am interested in, since having had a couple of very good whole-wheat pizza in a local bistro. Hm, maybe the topping would need some adjusting. Stronger flavored ingredients like sea food or sausages come to mind.

    Regards, Nils

    theinversecook

    1 September 2008 at 21:37

  3. I was surprised by the quantity of water. It goes against the conventional wisdom that call for high hydrated doughs for Pizza.

    massimo

    1 September 2008 at 23:52

  4. @ massimo: Yes, me too. A guess: It has to do with the exceptionally long rising times. As the acidity increases, the gluten is weakend and the dough starts to spread. Within two days and a few hours at room temperature the dough will feel soft like a wet dough. Either that or a very strong flour was used.

    theinversecook

    2 September 2008 at 00:25

  5. I don’t understand the measurements. Do you mean that if I have 10 ounces of flour that I need to add 6 ounces of water?

    ragazzambulante

    2 September 2008 at 02:34

  6. Hi, Lauren, yes. This is just to make the recipe scalable.

    10 ounces flour
    6 ounces water
    0.04 – 0.08 ounces fresh yeast (a pinch of dried yeast, probably)
    0.3 ounces salt
    0.3 ounces olive oil

    would make 3 very thin (or small) pizze or 2 very big ones.

    theinversecook

    2 September 2008 at 03:15

  7. […] up on the pizza topic. I made seven pizze last week and as usual futzed around with the dough. This was my take on a recipe I caught on TV and might have been riddled with many errors, especially because there […]


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