60-Second Skill: Pizza dough

By Melodie Michel contact

- Last updated on GMT

Related tags: Water

Making the perfect pizza dough can be tricky: measurements need to be precise, and the effect of the yeast can easily be compromised. Chef Fabio Giuranna of Mayfair Pizza Co shows us the tricks of the trade.

Pour cold water into a spiral mixer, and for each liter, prepare 40g of salt, 50g of olive oil, 4 to 6g of fresh yeast depending on the outside temperature, and 1.8kg of flour.

Place the yeast in the water, and whisk until dissolved.

Add the olive oil, and half the flour, and let the machine start mixing.

Once the mix starts coming together, add the salt, and keep in mind that putting the salt and yeast in contact earlier in the process could comprimise the effect of the yeast.

Mix a little, then add the rest of the flour.

Let the machine work for no longer than 20 minutes to avoid overheating the mixture, and remove the dough when the sides of the machine are clean. 

Fold the dough from the outside to form a big ball, then turn it around, cover it with cold wet cloth, and let it rest for 15 minutes.

Form balls of about 200g each, twisting the dough inside and closing them to keep the air in. Keep them out for an hour, then put them in the fridge overnight to use them the next day.

Related topics: Business & Legislation, Restaurant

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