Self Kneeding Pizza Dough 'Autolyse'

Updated at: Thu, 17 Aug 2023 08:01:08 GMT

Step 1

Start off by adding 2 cups of flour and 1 cup of water into a large mixing bowl. Kneed until the flour is no more (note you may require a little more flour as this will be SUPER sticky) you want the dough to be sticky but not wet sticky. Once flour is incorperated cover with a tea-towel and walk away for about 20-30 minutes. Watch video linked in sauce to understand whats happening.

Step 2

After 20 minutes add ~3 grams of instant dry yeast to the flour and Salt flakes (Kosher salt) and kneed until the yeast is completely incorperated. for about 5-10 minutes

Step 3

Once yeast has been kneeded in you can do 1 of 2 methods listed below

Step 4

Method A cold fermentation: If your bowl comes with a lid place on top and put the bowl into the fridge and leave the dough for 2-3 days or atleast 24 hours. This is a dough you can make in advance when its ready you pull it out and jump to Step 6.

Step 5

Method B regular fermentation: Cover your bowl with plastic film and allow to rise for about 2 hours (alot of people will say 1 hour is okay but its not as good as 2 hours) once time is up jump to Step 6.

Step 6

Once the dough rising process is complete you are ready to make your pizza. I would highly recommend you get it as flat as possible either in a pan or on a pizza pan (if you use a pizza pan have a baking sheet on the pan first to shape it, once shaped firstly lightly dust the exposed side with flour remove from baking sheet and place onto pan dust side down, better bottom in the oven). once you have it to shape very lightly oil the top surface and completely coat the pizza so it doesn't dry out and allow to rise for 30 minutes whilst you prep your pizza toppings.

Step 7

If in a frying pan head up the bottom (avoid heading it for too long as to avoid burning, just enough till its to temp) before placing into oven at 200c for about 20-30 minutes depending on your oven. same with a pizza pan.

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