This video showcases a very old family recipe on how to make the perfect brick oven pizza dough. In this video I prepare my pizza dough for use on the same day. The result is very good. Ideally, it is best to prepare your pizza dough at least 24 hours in advance. I find that allowing 72 hours for proofing yells, the best pizza though results. The dough has more structure, and as a result is easier to stretch. You will also find that the dough is more crispy and has larger air pockets.
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Pizza Dough Recipe:
1.5 kg - 00 Flour (regular flour will work as well)
1.05L - Warm Water (1050ml)
7g - dry active yeast (25g Fresh Yeast)
30g - salt
12g - sugar
40ml- extra virgin olive oil
(will yield 8-9 pizzas weighing approximately 280 grams)
