Perfect pizza dough
8 dough balls · about 2.1 kgDough
- 1200 g00 flour
- 840 gcold water
- 36 gfine salt
- 4 ginstant yeast
- Dissolve 4 g instant yeast in 840 g cold water, add 1200 g 00 flour, mix, rest 20 min, then add 36 g fine salt and knead 8 min.
- Cover and ferment in the fridge. 24 h to 48 h
- Divide into 8 balls and let them come to room temperature. 2 h