Perfect Pizza Dough Every Time? We Put Tre Grazie Pizza Flour to the Test!

Tre Grazie Pizza Flour Review 63% hydration
We will be cooking the pizza in the Gozney Roccbox at 400 Degrees C this will give us a authentic Neapolitan style pizza.
Please give this a try as it's a ideal Gozney Roccbox pizza recipe, plus you can also use this in the Gozney dome.
As alway I will show you how to make pizza following a simple pizza dough recipe, with 63% hydration, at room temperature, for 24 hours. This gives us a remarkable pizza napoletana just like from the streets of Napoli.
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/ @omsga
Neapolitan pizza using Tre Grazie 00 per pizza
Ingredients
1kg Tre Grazie or 00 Pizza flour (farina 00)
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 Tre Grazie 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 10 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 5 hours
After 5 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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Flour from Amazon
Tre Grazie - Premium Italian Soft Wheat Flour 00 - Ideal for Pizza (1Kg) amzn.eu/d/hIzwryg
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DI GRANO TENERO
Farina 00 Di grano tenero
farina integrale

[@lloydreed5216]

Hi and thanks for the link from Food to the Flame group
Can these be frozen and at what point in the process , also do you let defrost overnight
Cheers again

[@OMSGA]

Hi Lloyd thanks for the sub and thanks for commenting. Welcome to the channel I hope that you enjoy the videos.
The dough can be frozen no problem at all with it. I would recommend that you freeze them as soon as they have completed the second fermentation eg when they have had 5 hours in the ball stage. I did a video ages ago where I think I did this before immediately after balling up. But this didn’t work out as well.
If you watch this one. Sorry it’s Christmas. This shows you the thawing
th-cam.com/video/unvErWVjM5M/w-d-xo.html
Enjoy and thanks once again

[@darrendavies1208]

Looks great, I’ll buy some of that flour if it comes back in to stock

[@OMSGA]

Yes it’s well worth it. A lovely flour and gave a nice result

[@dsog-music-tv1820]

Ive prepared porridge 🥣 with tre Grazie flour..is super easy and sweet 😊

[@OMSGA]

Thanks for your comment.
Please feel free to share your recipe

[@MrJKDRob]

What room temperature range are you using for this method? Most of the videos I’ve watched you use 1 gram of IDY so imagine it the room is pretty consistent?

[@OMSGA]

It’s around about 19-20 degrees