<p>Equipment needed: dough kneading machine and Italian dough box for six dough balls</p><p><br></p><p>Day 1:</p><p>- 6 g fresh yeast</p><p>- 450 ml refrigerated, cold water</p><p>- 1 kg Manitoba pizza flour with at least 14% protein</p><p><br></p><p>Day 2:</p><p>- 6 g fresh yeast</p><p>- 350 ml refrigerated, cold water</p><p>- 25 g fine sea salt</p><p>- extra virgin / cold pressed olive oil</p><p><br></p>
<p>On day 1, dissolve the yeas in the water. Distribute the flour evenly in the dough box and then pour the yeast / water mixture on top. Carefully mix in small circles until the powdery flour has all become bound into loose strands of dough. Refrigerate in the dough box for 24 hours.</p><p>On day 2, set up a kneading machine, add the dough mix to its mixing bowl and crumble the 6 g of fresh yeast around the top. Add 100 ml of the cold water. Start the machine on a low speed, increasing the speed and adding more water at a slow pace until about 300 ml of water are integrated into the dough. You will have about 50 ml of water left.</p><p>Stop the machine, add all of the salt. Restart and, again slowly at pace and over 7 minutes, add portions of the 50 ml of remaining water until integrated. Then knead for 3 more minutes at full speed.</p><p>Rest the dough for 15 minutes, then knead for 1 minute on low.</p><p>Rest the dough for 15 more minutes, then knead for 1 minute on low once again.</p><p>Clean and dry your dough box and place the dough, covered with olive oil, into the box for 1 hour.</p><p>Now, fold the dough into a square and fold it onto itself 3 times, all outside edged into the middle. This cut this square into 6 equal portions, which you then roll into balls. Place the box into the refrigerator for another 24 hours.</p><p>Use the dough for pizzas within 2 days (if you used the required Manitoba 00 flour for the recipe).</p><p><br></p><p><br></p><p><br></p><p><br></p>