Pizza in Teglia

Dough calculator · sized from the tray · yeast from temperature × time

Tray

Number of trays

Tray length (cm)

Tray width (cm)

Pizza height (cm)

Recipe

Flour type

Flour strength (W)

Hydration (%)

Salt (% of flour)

Olive oil (% of flour)

Fermentation

Room temp (°C)

Bulk at room temp (h)

Fridge temp (°C)

Fridge time (h)

Final proof in tray (h)

At room temp, from fridge to oven

Yeast strength (×)

How to prepare

Mix the dough. Combine the flour with about 80% of the water, mix briefly, and let it rest 10–15 min (autolyse).
Incorporate the rest. Add the salt, then the remaining water gradually, then the olive oil. Mix until smooth.
Add the yeast. Dissolve the fresh yeast in a little water and add it at the end of kneading.
Rest and fold. Rest 15 min, then do 2–3 stretch-and-folds at 15–30 min intervals.
Bulk ferment. Rest in a lightly oiled container for 4 h at 24 °C.
Cold proof. Move to the fridge at 4 °C for 20 h.
Shape. Take the dough out, let it relax 20–30 min, then stretch it gently into the oiled tray.
Final proof. Leave the tray at 24 °C for 2 h in total from when the dough left the fridge, until puffy.
Preheat the oven. 250 °C, with a baking steel or stone if you have one.
Bake. 10–15 min, until golden on top and crisp underneath.