Vito's Pizza Dough
author: Vito Iacopelli source: https://www.youtube.com/watch?v=tLuJdcC7jDs
Ingredients
300g + 700g water
5g yeast
5g honey
300g + 1100g AP flour
30g salt
Directions
For the poolish, mix 300g water, yeast, honey, 300g AP flour
looking for a barely doughy, mostly porridge consistency.
cover, sit for 1 hour at room temperature, then 16-24 hours in the fridge.
for the rest of the dough, poolish in mixer, add cold water minus 1 cup, start mixing on low until incorporated
add flour, mix it up
add all salt
timer, 20 minutes - that’s your upper limit.
dough should be fully 1 piece.
turn mixer up to medium
add the water, little by little, to the top of the dough.
once it’s all in, mixer to low, finish 20 minutes.
Oil your work surface. when extracting dough, use your hands to cut, rather than pulling and stretching. oil your hands.
Kamicha fold - like a tshirt, until it’s like a sphere.
olive oil on top. This side up, forever.
cover, wait 15 minutes.
cut into 280g balls - ideally with that paint-scraper looking thing, but remember what vito says - “cut… and in!” cut straight down, push in.
cover, rest 1-2 hours at room temperature. (double in size)
flourify, extract a ball.
press apart, stretch as necessary.
top as desired, see vito’s sauce recipe
750 degrees, you’re going to manually turn it, for like 10 seconds.