500gTipo 00 flour
325gwater (65% hydration)
3gactive dry yeast
Mix the dough in a stand mixer, slowly for two minutes, faster for 5 minutes, and slow again for 2 minutes.
Cover the dough and let it rise for 1½ – 2 hours, or until double. Punch it down and push out the air bubbles. Form the dough into a large ball, then cut it into three 275gr equal pieces.
Shape each piece of dough into a smooth ball with a tight outer “skin.” Set your ball seam-side down where it can rest. Dust your pizza balls with flour, and store them under a damp towel, in a proofing tray, or under plastic wrap. This will prevent the outside of the ball from drying out and creating a crust, and becoming difficult to work with. The top of the pizza ball should be soft and silky.
Your pizza balls will need to rest for about an hour to become soft and elastic so that they can be easily stretched into a thin crust pizza.
If you won’t need your dough for more than an hour, refrigerate it until you are ready to start.