Sixty Second Pizza Recipe. Molino Dallagiovanna.

Welcome to another sixty second pizza recipe video in this addition we will be using Molino Dallagiovanna at 63% hydratio.
This pizza dough was purchased from Amazon for £2 per 1kg bag
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/ @omsga
Ingredients
1kg Molino Dallagiovanna Per Pizza flour
630g water
25g salt
1g instant yeast
Plus pizza toppings of your choice
Method
Add 630g water to a mixing bowl, add the 1g yeast to the water and mix until all the grains have disappeared.
Gradually add the Molino Dallagiovanna flour to the water and yeast mix. Use a fork to mix. This ensures that the lumps are removed.
Once the mixture is too thick to mix with a fork, place some flour on the work surface and pour out the dough.
Use some flour to scrape out the dough that has stuck to the bowl.
Ensure all the 1kg bag is empty and begin to mix and knead the dough until all the flour is incorporated and the mixture is smooth. This will be around 15-20 minutes
Once smooth shape into a tight ball, cover with a mixing bowl and rest for 1 hour
After 1 hour uncover and mix in 25g salt.
Once all the salt is mixed in you need to place the dough into a mixing bowl and cover for 19 hours at room temperature.
After 19 hours split the dough into 230g dough balls and place in a dough tray or plastic containers.
Let the dough balls rest for 4 hours
After 4 hours you are ready to make pizza.
Remove the pizza dough ball from the container onto some semolina.
Stretch the base using your finger tips and use the steering wheel method to form a 10 inch pizza.
Add the tomato sauce and toppings as required. Remember less is more if you are using a pizza oven.
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Shower caps and plastic tubs were purchased from Poundland in the UK
Mixing bowls from Home bargains in the UK
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[@arenfaklis252]

Looks good! But it’s around 95,000 seconds. 😂

[@OMSGA]

As the saying goes, it depends which side your bread is buttered.
With this you don’t have some guy telling you it epic, next level bla bla bla for 20 minutes 😂😂

[@gchomuk]

Can these be frozen? I'm new to making neapolitan pizza. I make thin crust and freeze them until needed.

[@OMSGA]

Yes they can be frozen. When you have balled them up, just cover and freeze.
When defrosting just give yourself a 5-6 hours so that they are back up to room temperature.