This recipe uses bakers percentages which means the amount of water added is based on the total amount of flour. This dough is 70% hydration, 2.5% salt and 1% yeast (active dry). This recipe is intended for a standard oven with the temperature at 450 degrees; the cook time should be 30 minutes. This dough also ferments for 12-24 hours prior to baking.
I made this with the intention of making a Nonna pizza and it is very similar! Instead I turned it into a bread that makes excellent panini or a snack.
- 1,000 g bread flour (you can use any amount of flour because this recipe is based on percentages of the total amount of flour, 1000 g is an easy number to work with)
- 700 g water
- 25 g salt
- 10 g yeast (active dry)
The order of ingredients is very important for this process.
1. You will want to add the water to the mixing bowl first followed by the salt.
2. Dissolve the salt in the water and then add a handful of flour followed by the yeast.
Note: It is important to add a handful of flour before the yeast in order to protect the yeast from the salt and to give the yeast something to feed on immediately. Once you’ve done this and added the yeast, you can add the remaining flour.
3. Once all of the ingredients are in the mixing bowl, mix on low until the ingredients are incorporated and all of the flour comes off the sides of the bowl. Turn up the speed to knead the dough for 5 minutes.
4. Place dough in a clean, well oiled container and cover with plastic wrap. Let ferment at room temperature for 12-24 hours.
5. After the first 2 hours, turn the dough over and fold it. You will want to do this once per hour, four times. Let it rest covered at room temperature for the remaining fermenting time.
Note: Keep in mind this is a very wet dough, it is 70% water! It is totally normal for it to be wet and sticky, do not add more flour.
6. After fermentation, place dough in a well oiled, rimmed baking sheet . Let rest covered for another hour.
7. Add toppings of your choice and bake uncovered at 450 for 30 minutes.