Pizza Dough (Autolyse Method)

Pizza Dough (Autolyse Method)

Makes enough for 12+ large pizzas. Learn how to make soft, elastic pizza dough using the Autolyse method for better texture, flavor, and structure.

About This Recipe::

• The autolyse method helps align gluten strands more evenly, resulting in dough with improved taste, texture, and appearance.
  During the process, starches break down into sugars and proteins develop into gluten.
  This process requires about 4 hours of fermentation.

Ingredients:

1. 1700g Type 00 flour (with at least 11% protein)
   
2. 1100g / 1.1L water at 24°C (warm room temperature)
   
3. 8g dry yeast
   
4. 8g water (for mixing with yeast)
   
5. 30g salt

Instructions:

• Pour 1.1L of water into a large mixing bowl pre-warmed to around 30°C.
  
• Gradually sprinkle the flour over the water and stir with a spoon until all the flour is moistened and roughly mixed.
    The texture should look rough and shaggy at this stagethats perfectly fine.
• Cover the bowl with plastic wrap and let it rest at room temperature for at least 1 hour (this is the autolyse phase).
  
• In a small cup, mix the dry yeast with 8g of water until fully dissolved (this is called a slurry).
  
• Uncover the dough, then add the yeast slurry and salt.
  
• Knead the mixture for about 5 minutes until incorporated.
  
• Lightly oil a large container or bowl with olive oil and transfer the dough into it.
  
• Cover with a lid or plastic wrap and let it ferment at room temperature for 4 hours, allowing it to rise.
  
• After fermentation, knead the dough again for another 5 minutes.
  
• Divide the dough into 200g portions and place them into floured dough boxes or trays.
  
• Cover and let them rest at room temperature for at least 1 hour.
  
  By the end of the resting time, the dough will be ready to use. It should feel slightly smooth and slightly tacky.