Contemporary Pizza Dough

This isn’t just any ordinary pizza dough recipe. Instead, this method was created by a famed pizza champion using a secret ingredient that takes the flavor and texture of the crust to a whole new level. Let’s make it!

📝 Ingredients

• 1 kg Le 5 Stagioni Pizza Napoletana Flour (35 oz)
• 30 grams Salt (1 oz)
• 1 gram Yeast
• 600 ml Water (2.5 cups)
• 4 grams Lemady (0.1 oz)

👨‍🍳 Instructions

1. 1Add the water and salt to your stand mixer and stir gently until all of the salt has dissolved.
2. 2Slowly add around 10% of your flour to the water and continue mixing at a low speed.
3. 3Add the yeast and Lemady into the mixer while it runs at low speed.
4. 4Continue adding scoops of flour to the mixture and wait for each scoop to fully soak up the water.
5. 5After you’ve mixed all your flour thoroughly, remove it from the stand mixer and gently place it on the counter.
6. 6Cover your dough with a damp towel to prevent it from drying out, and allow it to rest for at least two hours.
7. 7When you’re ready, sprinkle a bit of flour on the dough before you start making your dough balls.
8. 8Begin making your dough balls using your favorite folding technique.
9. 9Weigh each dough ball to ensure it isn't too large or too small.
10. 10Place each ball on a container with a few inches between each one, giving them plenty of room to grow.
11. 11Use either a temperature-controlled room or a refrigerator to store your dough for at least 18 hours.
12. 12Sprinkle flour on the counter to begin stretching your dough.
13. 13Stretch your dough by placing your hand in the center of the dough and using your opposite hand to pull it across, flipping your hand over each time.
14. 14Prepare to bake your pizza by filling it with your favorite tomato sauce, fresh basil, mozzarella cheese, and a drizzle of extra virgin olive oil.
15. 15Place the pizza in the oven and turn it periodically throughout the baking process.
16. 16Once it's finished cooking, cut your pizza using kitchen scissors.