Perfect pizza dough
12 dough balls · about 3.1 kgDough
- 1800 g00 flour
- 1260 gcold water
- 54 gfine salt
- 6 ginstant yeast
- Dissolve 6 g instant yeast in 1260 g cold water, add 1800 g 00 flour, mix, rest 20 min, then add 54 g fine salt and knead 8 min.
- Cover and ferment in the fridge. 24 h to 48 h
- Divide into 12 balls and let them come to room temperature. 2 h