Ingredients
Mario's Pizza Dough
- 600 grams 00 flour
- 400 grams water, room temperature
- 1/2 teaspoon Instant dry yeast
- 1 teaspoon honey
- 16 grams salt
- olive oil, for greasing
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 1. Place a medium size bowl on top of lid and weigh 320 grams of flour. Set aside.
2. In mixing bowl, weigh 320 grams of water. Add yeast and honey to the water avoiding the blades. Place lid on with MC inserted. 30 seconds/speed 2.
3. Remove MC from lid. 90 seconds/speed 2 while slowing adding flour into bowl.
4. Scrape down sides of bowl with spatula. 30 seconds/speed 2 until well combined.
5. Pour poolish into an airtight container and allow to sit for 2 hours at room temperature or until poolish has doubled in size. Place into fridge for 17 hours. - 1. Remove poolish from the fridge after the 17 hour cold ferment and allow to sit for 1 hour at room temperature.
2. Lightly oil a large bowl and set aside.
3. Place a medium size bowl on top of lid and weigh 280 grams of flour. Set aside.
4. Weigh 80 grams of water into mixing bowl. Add salt avoiding the blades. Place MC into lid. 60 seconds/speed 4.
5. Add poolish into mixing bowl. Place MC into lid. 30 seconds/speed 2.
6. Remove MC from lid. 60 seconds/speed 2 while slowly adding flour into bowl.
7. Place MC back into lid. 2 minutes/knead function.
8. Tip dough onto silicone mat and form into a ball. Lightly oil the surface of the dough and cover with cling wrap. Allow to rest for 15 minutes.
9. Remove cling wrap and reshape and fold back into a ball. Place dough into oiled bowl, lightly oil the surface of the dough and cover bowl with cling wrap. Allow to prove for 2 hours at room temperature or until doubled in size.
10. Divide dough and weigh equally into 4 balls at approximately 250 grams each. Place into an airtight container and allow to rest for 2 hours at room temperature or until dough balls are doubled in size.
11. Use as desired.
POOLISH
DOUGH
Tip
Please note this is a long ferment dough recipe.
For example, if wanting to cook pizzas at 12pm then start your poolish at 12pm the day before. If wanting to cook pizzas at 6pm then start your poolish at 6pm the night before.
This dough is recommended for cooking specifically in a high temperature pizza oven.
Cooking time and temperature recommendation is 400 degrees celcius at 60-90 seconds.
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Mindy351:use a tsp Maple Syrup or sugar....it's to give the yeast a boost with easy "food".
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
I have a honey allergy, can I substitute for something else?
Awesome flavours and worth the effort (if you have time to rest it).
It puffed up really nicely around the edges even with my not so great forming of the base.
If I am organised the day before, I would use Mario/Louisa's recipe, from now on.
If not, Theo's.
Mini pizza (1/6 of the recipe) in an oven at 370C. Next time, I'll make it bigger. The oven goes to 400C so I will try that next.
Thank-you for sharing.
Chrissy430:
What do I search to find their you tube videos? I tried to find them and couldn't.
Worth the effort of the slow ferment. Thanks for the recipe
Perfect pizza dough.
Amazing recipe so my family and friends tell me. Thank you! I wish there was a gluten free version.
Amazing,
this is the best pizza dough, such a delicious taste and looks so beautiful when cooked in the Ovana oven. Loved how you work the dough from the centre and leave the outer edge to rise and my friends and family just rave about it. Thank you Mario & Louisa it's the only pizza dough I will ever make now. Your YouTube videos really helped too.
Wonderful pizza dough, nice stretch and easy to work with. Cooked amazing in the Ovana pizza oven. Definitely making again when I can plan ahead for time.
great pizza, it definitely delivered....well worth the effort...
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