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Italian Pizza Dough Recipe Using Morcote 00 Flour


Posted Date : 09 Jul 2020
Italian Pizza Dough Recipe Using SwissBake Morcote 00 Flour
BAKE TEMP : 190-200ºC
MIXING TIME : 00:13
BAKE TIME : 00:06
PREP TIME : 00:04

Ingredients

MORCOTE 00 FLOUR - 1000 gm
WATER - 550 - 600 gm
SALT - 20 gm
OLIVE OIL - 50 gm
ACTIVE DRY YEAST - 4 gm 

Method

Mix the dough in a stand mixer for 2-4 mins till it forms a clean ball. Rest the dough for 10 minutes, to allow the flour to absorb the water. Again mix at a medium speed for 6 minutes, Shape the dough into a large ball, place it in a slightly oiled bowl, cover it with a towel and let it rise for 1 hour. Remove from the bowl, Divide and shape each piece of dough into a ball.

Dust your pizza balls with flour, and store them under a damp towel, in a proofing tray, or under plastic wrap. Rest the pizza balls for about an hour at room temperature for them to become soft and elastic, If you don’t need your pizza balls for the day, refrigerate them, and get them back out of the refrigerator an hour before you want to use them. Overnight refrigeration helps the dough develop more flavour and crust colour. ( refrigerate in tightly closed plastic containers )

Stretch and shape the balls gently into pizza rounds without loosing much air trapped under the dough. While you prepare to top up your pizza, preheat the oven at 280ºC or even higher if possible for 30-40 minutes.  
Brush the dough lightly with olive oil. Using the back of a spoon spread pizza sauce thinly leaving 1/2 inch from border from all sides. Add your choice of cheese on top ( we suggest fresh mozzarella and parmigiana) and few large basil leaves. Gently slide the pizza onto the pre-heated baking stone. Bake for 7 to 8 minutes, or until the crust is golden and the cheese is bubbling. Remove the pizza carefully from the oven and  drizzle the top with olive oil, some grated parmigiana and fresh basil. Slice and serve immediately.

“ Flour (like of Morcote 00) with good elastic gluten and soft fine starch help your pizza doughs to get a great hydration and a perfect texture “

Baking Tips

N/A

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