Note
Hydration 60%
- Separate the water into 2 different containers – with 700g in one and 50g in the other.
- Add the yeast and the water from container 1 (700g) into the mixing bowl.
- Set the speed to 100 RPM, and add both flours to the bowl. Mix for 2 minutes.
- Add half the water from container 2 – about 25g – and mix for 5 minutes.
- Gently sprinkle in the salt and mix for 1 minute.
- Add the remaining water from container 2, and mix for 6 minutes.
- Increase speed to 180 RPM and slowly add in the oil over 1 minute. Continue to mix for 1 more minute to fully incorporate the oil.
- Once the mixer stops, leave the dough to rest for 10 minutes in the bowl with the plastic cover closed.
- After a 10 minute rest, do a final mix at 90 RPM for 30 seconds. Turn off the mixer.
- Take the dough out of the mixer and transfer it onto a clean surface. Slightly oil it, cover with cling film and let it rest for 1 hour.
- Split the dough into 8 x 250g dough balls. Place these into a container that will fit into your fridge. Let them rest at room temperature for 2 to 3 hours.
- Store in the fridge until the next day, or for up to 3 days.
- Take the dough out of the fridge 2 hours before baking.
Marco Fuso
My name is Marco Fuso, an Italian pizza chef with 26 years of experience. Baking runs in my blood – my mother’s side of the family are all bakers, inspiring my passion for the white art of dough-making. I’m proud to have developed this recipe by using the Ooni's Halo Pro Spiral Mixer. Follow me and my art of pizza on Instagram @marco_fuso_pizza
