Bruno Albouze Pizza Dough
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Pizza Dough

Yields10 ServingsPrep Time45 minsCook Time5 minsTotal Time50 minsRating

Ingredients

Pizza Dough
 750 g Bread flour
 750 g All-purpose flour
 500 g Water
 500 g Milk, or water
 30 g Salt
 60 g Olive oil
 7 g Instant yeast, or 14g fresh

Directions

1

Makes 9 Pizzas (10 ounces/300g). Hydration: 66% hydration. TTF* 155ºF/68ºC. *The TTF: Total Temperature Factor was determined by professional bakers to ensure consistent fermentation results no matter the season. It takes into consideration the temperature of the fournil, lab or kitchen, the temperature of the dry ingredients (mainly flour) and the friction factor according to the machine used. Then, the liquid temperature is adjusted in order. Most yeasty dough should end up with an internal temperature of 77ºF/25ºC (DDT: desired dough temp). This will ensure a proper fermentation process. It could end up being cooler as 72ºF/22ºC and the fermentation will take longer but it is less consequential than getting an internal temperature of 90ºF/30ºC. Indeed, if too warm the fermentation will speed up affecting the final results such as taste and color. At home though, the +6ºC seems to be pretty accurate wether using a stand mixer mixing on medium-high for 7 min or kneading by hand for 10 min. This chart should help you to reach the ideal internal temperature after mixing. The dough should be at 75/80ºF (24/27ºC). If your room temperature is at ≈ 65ºF (18ºC) water should be at 90ºF (32ºC). If your room temperature is at ≈ 75ºF (24ºC) water should be at 69ºF (20ºC). If your room temperature is at ≈ 85ºF (30ºC) water should be at 45ºF (7ºC).

Autolyse Method*
2

*Autolyse refers to the destruction of a cell by its own enzymes, or “self-splitting”.  In baking, this means that enzymes in flour (amylase and protease) begin to break down the starch and protein in the flour.  The starch gets converted into sugar, and the protein gets reformed as gluten. By giving the mixed flour and water (no yeast) time to go through autolysis on their own, you achieve the same result as mixing it but without any of the unpleasant effects of oxidation by over-oxidized (or, over-kneaded) dough which ‘bleached’ the dough and flavor loss in a finished bread. Additionally, an autolyse period gives the flour time to soak up all the moisture, resulting in more orderly gluten formation. It relaxes the dough which makes pizza much easier to handle. This method is widely used by professional bakers – some autolyse can go over 12 hours.

Pizza Dough
3

Before you start make sure your stand mixer can handle it. For the autolyse – Add liquids first (water, milk and olive oil). Set the speed control to low speed, if using another mixer use the hook attachment, then add yeast and flour. Mix until homogenized and stop the mixer and cover with a slightly wet kitchen towel. Normally, yeast is added once the autolyse time is over but this is a quick autolyse (20 to 30 minutes) and because of the small quantity of yeast, its effect will be delayed. Once the autolyse is done; you will notice that the dough is already smooth and elastic, turn on mixer and add salt and mix until the dough begins to pull away from the side of the bowl, it wont take too long thanks to the autolyse effect. Maintain the speed control in the two o'clock position or medium speed if using another mixer and let the mixer do its work. Do not move speed up, it will not hasten the process or make it better. It should take about 5 minutes, that’s all. Cover the bowl and let rise for 1 hour. Transfer dough on a floured work surface without deflating it and cut into 3 equal parts and divide dough into nine 10 ounces/300g individual portion for 12/14-inches (30/35cm) diameter pizzas. Deflate it to remove some of the gas bubbles and shape into balls. The pizza dough can be used right away or refrigerate for 3 days; wrapped. Once completely frozen, bag pizza individually or wrap or store them containers and store in freezer for up to 4 weeks. The morning before you want to make pizza, transfer the dough to the refrigerator to thaw. Flatten dough over a floured work surface with a mixture of 50% flour and 50% fine semolina or cornmeal. Let dough rest a few minutes in the counter if too cold.

Baking
4

Position rack in the lower third of oven with an upside-down baking tray or a pizza stone to create more thermal mass. Preheat oven to 550°F/290ºC. Bake flat bread for about 3 min. Enjoy!

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