Prepared pizza dough in the Ankarsrum Assistent on a kitchen countertop, with freshly baked pizzas on the side.

Professional Pizza Dough

Make pizza dough like the pros!

Food

Tools

Ingredients

1000 g Tipo 00 flour (Ramlösa Tipo 00)
28 g salt
660 g ice-cold water
0.3–0.4 g fresh yeast (about the size of a small dried pea)
For dried yeast: Use just under ½ tsp and mix it into the flour before starting.

Follow these steps

Fit the Ankarsrum Assistant with the bowl, dough roller and dough scraper.
Fresh yeast: Pour in the water and allow the yeast to dissolve completely. Start the Assistant on a low speed. Gradually add the flour until the dough becomes smooth and elastic. Add the salt last.
Run the Assistant on low speed for 2–3 minutes until everything is combined, then cover the bowl with the proving lid and leave to rest for 20 minutes.
Then knead the dough in the machine for 10–15 minutes on medium speed. You can tell when the dough is nearly ready by stretching it – once it passes the windowpane test and forms a thin, translucent membrane, it is ready.
Add a small drizzle of olive oil towards the end to make the dough smooth and easy to work with.
Leave the dough to ferment overnight at room temperature. Ideally, use a rain gauge to determine when the dough is fully fermented (see the next step for instructions).
Tip! It usually takes around 24 hours for the dough to fully ferment. If you notice it is rising too quickly, you can slow down or pause the fermentation by placing it in the refrigerator. Likewise, if it is fermenting too slowly, move it to a warmer spot.
When using a rain gauge, place 80 g of dough into a lightly oiled gauge and gently flatten it. The dough should initially measure 16–17 mm. Allow it to rise to approximately 19 mm before dividing the pizza dough into balls.
Once the dough has risen to around 19 mm in the rain gauge, divide it into portions of approximately 230 g and shape them into smooth dough balls. Place them in 0.5-litre plastic containers lightly coated with olive oil on the inside. The smoother and rounder the dough balls, the easier it will be to stretch them into perfectly round pizzas later.
Allow the dough balls to continue fermenting at room temperature. The dough in the rain gauge should reach 27 mm when fully fermented. A minimum of 26 mm and a maximum of 29–30 mm.
Tip! If you are not planning to bake all the pizzas at once, the dough balls can be stored in the refrigerator for several days. In this case, they should be almost fully fermented before being refrigerated. Remove them from the refrigerator 3–4 hours before baking so they have time to wake up and return to room temperature.
50–60 minutes before baking, preheat your oven to 250–300°C using the highest grill setting and place your baking steel on the top shelf.
Spread a generous amount of semolina flour over your work surface. Place the dough ball(s) in the flour and turn once to coat.
Using your fingertips, press straight down into the dough to flatten it. Do not press on the outer edge or force the gas out of the rim.
Tip! For beautifully golden crusts, lightly brush the edges with olive oil.
Once the oven has been preheating for at least 50 minutes, transfer the pizza onto the baking steel using a pizza peel lightly dusted with semolina flour.
Tip! Launch the pizza when the grill elements switch on.
Keep a close eye on the pizza and remove it after 2–3 minutes. Done!

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