Autolyse Pizza Dough
If you have used autolyse method to make sourdough recipes, then you should know you can autolyse pizza dough and the results are crispy crust on the outside and chewy soft crust on the inside. Try this easy recipe and change your pizza game forever.
Ingredients
- 400 grams 00 Flour
- 280 ml Water
- 1.5-2 grams Instant Active Yeast
- 3 tbsp Olive Oil
- 3 grams salt
Instructions
- Mix entire flour and water in a bowl and keep it aside for about 3 hours. This is the autolyse process.
- After three hours, take the dough out of the bowl add some olive oil to the surface and start kneading the dough.
- Add Instant active yeast(this one doesnt need to dissolve in the water, active dry yeast needs to be activated in water before use) to the dough and start kneading the dough for a few minutes to let the yeast mix into the dough very well.
- Add the salt and start kneading the dough again till the salt completely combines with the dough.
- Now your pizza dough is ready, let it sit for 12 hours in the refrigerator, and then take it out and keep it at room temperature for 6-8 hours before you start making pizza dough balls.
- Now make pizza balls.
- Stretch the dough and layer it with pizza sauce and cheese. Cook it in the oven for about 400 degrees Fahrenheit for 15 minutes.
- Your Autolyse Pizza is ready.
Video
Notes
1. You can ferment the autolyse dough at room temperature for 6-8 hours without keeping it in the refrigerator. I wanted to make it the next day and placed it in the refrigerator. When you see bubbles forming within the pizza dough, know that it's ready.
2. If you use Active dry yeast(which needs to be activated by water), reserve some water from that 280 ml and heat it until it gets lukewarm. Add a bit of sugar and yeast to this lukewarm water and watch it foam up; later, you can add this to the dough while you knead it.