Impasto Diretto

Single-phase pizza dough.

In the tank of the dough mixer, add the flour and turn the mixer for 1 minute to oxygenate the flour.
Gradually add water with fresh yeast diluted in, always running at the lowest speed. All the water must be absorbed and the edges of the tank must be clean; this takes about 10 minutes.
When the dough looks like a pumpkin, add the salt. When the salt is well absorbed, add the olive oil in a small stream and turn the dough mixers speed to next level for about 4 minutes. The dough must be smooth and have a temperature between 23-24°C.
Take the dough out of the mixer, divide it into 3 and form balls while kneading the dough. Cover up the dough with film and let it rest for 15 minutes.
Knead again and leave the dough to rest for another 15 minutes. Then divide into 280 g portions. Ball them up, carefully with your hands bringing the sides to the middle and gently push them in to a nice, smooth ball.
Put the dough in a proofing box and chill at 4°C for 48 hours. Remove the dough from the fridge at least 2 hours before use. Leave it at 20°C room temperature until ready to make pizzas. The dough can be used for up to 4 days after refrigeration.

First, it’s important to determine what temperature the water used in the dough should be. To do so, we start the calculation at a different bases depending on season: - Winter: Base 55 - Summer: Base 60 Next, we need to determine temperatures of air and flour.
Formula for calculation in winter time: Base 55 - Air temperature - Flour temperature = Water temperature So, in practice an example could be: Base 55 - (20°C flour temperature) - (19°C air temperature) = 16°C water temperature Hence, 16°C will be the temperature of the water to be used for the dough. If we had made this calculation during the summer, the base would have been 60, and so the water temperature should be 21°C.