Light and airy crumb
A wet dough that produces an extremely light and airy crust with large bubbles. More challenging to handle but worth the effort.
Quantities update for pizza count and yeast type.
Weigh all ingredients accurately using a kitchen scale.
Make sure water is at room temperature (24-26°C).
Mix 90% of the water (675ml) with all the flour until no dry spots remain.
Cover and let rest for 30-60 minutes.
This hydrates the flour and begins gluten development without salt or yeast.
Dissolve salt (28g) in the remaining water.
Dissolve yeast (1.5g) in a small amount of the salted water, then add both to the dough.
Pinch and fold to incorporate.
Place the dough on a lightly floured surface. Gently stretch one side of the dough upward without tearing it, then fold it over to the center.
Rotate the dough 90 degrees and repeat the stretch and fold.
Continue until all four sides have been folded over. Optionally, repeat the process once more in the same session.
Cover the dough and let it rest for 15 min before repeating the fold series if needed.
After completing the stretch and folds, let the dough bulk ferment at room temperature for 2-3 hours, then refrigerate for 24-36 hours.
Remove dough from refrigerator.
Gently turn onto a floured surface.
Divide into 6 equal portions (about 280g each).
Lightly pre-shape into balls and let rest for 20 minutes covered.
Gently shape each piece into a tight ball using a circular motion with a bench scraper or with well-floured hands.
Place dough balls in floured proofing containers or on a floured tray with adequate spacing.
Cover and let proof at room temperature for 1-3 hours until relaxed and puffy.
Place a pizza stone or steel on the top rack of your home oven. Set the oven to 275°C (500°F) and let it heat for at least 45 minutes before baking.
Crush San Marzano tomatoes by hand or with a food mill (not a blender).
Add a pinch of sea salt (5g).
With well-floured hands, gently stretch dough to 10-12 inches.
Handle minimally to preserve gas bubbles.
Top lightly with sauce, cheese, and minimal toppings.
Bake at the highest possible temperature (ideally 450-500°C/850-950°F in a wood-fired oven) for 60-90 seconds, or 4-5 minutes in a home oven at maximum temperature with a stone/steel.
