Falco Pizza Dough

Updated at: Thu, 17 Aug 2023 13:44:55 GMT

Step 1

100% flour 63% water 15% starter 3% salt 2% olive oil

Step 2

Make starter: combine 1/4 cup flour, 3 Tbsp room temperature water, 1/8 tsp instant yeast

Step 3

Weigh out all ingredients, remove 3g of water and reserve

Step 4

In a large mixing bowl, add flours

Step 5

In a medium mixing bowl, combine water and starter, break up starter into water

Step 6

Create crater in flour and pour in starter/water mixture into the center

Step 7

Begin mixing with just one hand in the center of the bowl in a clockwise fashion until the dough all comes together into one ball of dough. Pour in the olive oil and continue to mix, squishing the oil into the dough. When the ball has just come together and the bowl is clean, stop mixing and cover the bowl with plastic wrap.

Step 8

Rest for 30 minutes

Step 9

Uncover the dough ball and begin mixing by hand. Add the 3 g of water that had been set aside. Slowly add the 9 g of sea salt as you mix by hand.

Step 10

In a large, lightly oiled container, add the entire dough ball; cover and rest for five hours at room temperature. Give one stretch-and-fold hold halfway through.

Step 11

Remove entire dough ball and place on a lightly floured surface.

Step 12

Very lightly flour your hands, and using your dough cutter and scale, begin portioning the dough into 250 g dough balls.

Step 13

Form a dough ball by folding it in on itself, stitching up the bottom, and creating a smooth ball. Be careful to handle the ball quickly and gently so as to not transfer too much heat.

Step 14

Place the dough balls on a lightly floured half sheet (3 x 2). Lightly flour the surface and cover with plastic wrap and half-sheet cover.

Step 15

Proof for 12–18 hours at a cool room temperature or until the dough balls have doubled in size (if the room is warmer, proof for less time). Use to make pizza or move to the refrigerator.

Step 16

Dough will be usable for up to 48 hours in the refrigerator.

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