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Recipe that is Addictive Dough for pizza (hydration 64%) with Simple Techniques

A picture of Dough for pizza (hydration 64%).
Hello, meet again with Arenatani, today we will share another recipe, namely Dough for pizza (hydration 64%) which is definitely very delicious and easy to make. The manufacturing process takes about and can be served for . In addition to being delicious and delicious, this food is suitable for serving to friends and family at home. Now, rather than being curious, let’s make the recipe. Before the manufacturing process, we first prepare the necessary ingredients, if there are ingredients that are not understood, please open Google, okay? Okay, here are the ingredients that need to be prepared.

Ingredients for Dough for pizza (hydration 64%)

  1. 1 kg strong bread flour (farina typ 00 or mehl 550)
  2. 640 ml water
  3. 7 gr fresh yeast / 3 gr instant yeast
  4. 20 gr salt
  5. 20 ml olive oil
Note: Now that the ingredients are ready, it’s time to try making it. We have prepared the steps in detail below. Make sure you follow them properly and correctly so that no mistakes occur.

Cooking Instructions for making Dough for pizza (hydration 64%)

  • 1

    In a big bowl, add the 1 kg flour, make a hole in the middle.

    Add the fresh yeast in the middle.

    Use the warm water (in the cold weather), and pour it in the middle and let the yeast dissolve for a minute.

    Pour the rest of water into it. Add the salt as well.

  • 2

    Knead the dough with hand until no more dry flour in the bowl. Add the olive oil into the dough. Knead the dough until the olive oil is homogenized with the dough.

    Knead the dough until it is smooth for 5 minutes with hand mixer until it is smooth.

    Optional: you may just leave the dough for an hour in the bowl and let it autolyse.

  • 3

    After the dough is smooth, move the dough into oiled bowl/ pan/ tray. Let the dough raised for 1 hour.

  • 4

    Place the dough in the chiller for 6 hours. The dough will be double in size.

    Take it out and divide the dough into portion as your wish (between 200-300 gr).

  • 5

    Roll the portioned dough into ball. And place it back on the oiled tray/ pan/ individual bowl.

  • 6

    Place it back in the chiller and let it ferment overnight.

    • Well, that’s the recipe for Dough for pizza (hydration 64%) that we’ve discussed together. How about it? It’s easy to make, right? Now it’s time for you to get creative in the kitchen and create your own version of Dough for pizza (hydration 64%). Don’t forget to share the results on social media. I’m really curious about your creations! Who knows, your recipe could be an inspiration for future recipes. Good luck and enjoy!
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