"Impressive" Pizza Dough - Ivo's ultimate best pizza dough

Ingredients

• 235 g Double Zero Flour (13.3% protein, high‑protein 00 flour)
• 50 g Semolina Flour (Fine semolina, 14% protein, works for pizza)
• 3 g Diastatic Malt Powder (Natural barley malt, feeds yeast and aids browning)
• 1 g Instant Dry Yeast (Quarter teaspoon, instant dry)
• 368 g Water (Room temperature (about 20°C))
• 12 g Fine Table Salt (1½ teaspoons, fine salt)
• 10 g Extra Virgin Olive Oil (2 teaspoons, for dough and crust brushing)

Instructions

1. Make the Poolish

   Combine 235 g double‑zero flour, 50 g semolina, 3 g diastatic malt powder, ¼ tsp instant yeast and 285 g water in a large bowl. Mix until a very runny batter forms.

   Time: PT5M

   Temperature: 20°C

2. Ferment the Poolish

   Cover the bowl with plastic wrap or a lid and let sit at room temperature for 12 hours. It will become bubbly and aromatic.

   Time: PT12H

   Temperature: 20°C

3. Combine Final Dough Ingredients

   To the fermented poolish add another 235 g double‑zero flour, 50 g semolina, 3 g diastatic malt powder, 12 g fine salt, 83 g water and 2 tsp (≈10 g) extra‑virgin olive oil. Stir until just combined.

   Time: PT5M

   Temperature: 20°C

4. Knead the Dough

   Turn the dough onto a lightly floured surface and knead by hand using the pincer method—squeeze, fold, turn—for about 3 minutes until smooth and elastic.

   Time: PT3M

   Temperature: 20°C

5. First Rest

   Shape the dough into a loose ball, place back in the bowl, cover, and let rest for 25 minutes.

   Time: PT25M

   Temperature: 20°C

6. First Set of Folds

   Dampen your hand slightly, lift the dough and fold it over onto itself. Perform 10‑20 folds, then cover again.

   Time: PT5M

   Temperature: 20°C

7. Second Rest

   Let the dough rest uncovered (or covered) for another 25 minutes.

   Time: PT25M

   Temperature: 20°C

8. Second Set of Folds

   Repeat the lift‑and‑fold technique for another 10‑15 folds.

   Time: PT5M

   Temperature: 20°C

9. Final Bulk Fermentation

   Cover the dough and let it rise at room temperature for 5 hours. It will double in size and develop flavor.

   Time: PT5H

   Temperature: 20°C

10. Divide and Shape Balls

    Lightly oil three small containers. Divide the dough into three equal pieces (≈310‑315 g each). Shape each piece into a tight ball by pulling the dough toward you on a lightly floured surface.

    Time: PT10M

    Temperature: 20°C

11. Cold Ferment (Optional)

    Cover the balls and refrigerate for up to 3 days, or let sit at room temperature for 1 h 30 min before baking if you plan to use them the same day.

    Time: PT1H30M

    Temperature: 4°C

12. Preheat Oven

    Preheat the oven to 720°F (380°C) with a pizza stone or steel inside. Allow at least 15 minutes for full heat penetration.

    Time: PT15M

    Temperature: 720°F

13. Stretch and Top Pizza

    Place a thin layer of semolina on the peel, stretch one dough ball to a 12‑14 inch circle, brush the surface with a little olive oil, add raw San Marzano tomato sauce, mozzarella, pepperoni and any desired toppings.

    Time: PT5M

14. Bake Pizza

    Slide the pizza onto the preheated stone and bake for 2 minutes at 720°F (bottom element ~550°F).

    Time: PT2M

    Temperature: 720°F

15. Finish and Serve

    Remove pizza, brush the crust with a little extra‑virgin olive oil, slice with a wheel cutter and serve immediately.

    Time: PT1M

Nutrition Facts

Calories

435

Protein

12 g

Carbohydrates

82 g

Fat

3.3 g

Fiber

3 g