Hand Mixed Pizza Dough at Home - real Time

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This video was made with the grateful assistance of Emiliano Maturo Master Pizzaiolo (pizza chef) of pizzaatyours.com.au (Sydney Australia) for pizza made at your home or office.
Any products shown in this video were not supplied and were paid for with our own money. No endorsements were paid for.
Hand Mixed Pizza Dough Recipe for Home (to yield 5-6 pizza dough balls):
Ingredients;
- 800 grams of Type 00 flour.
- 400 mL of tap water at room temperature (initially).
- 5 to 9 grams of Dry yeast depending on the time of year. Less in summer more in winter.
- 12 to 13 grams of fine Himalayan Salt.
- 100 mL of tap water at room temperature (for finishing), 50mL to add to the dough whilst mixing and the final 50mL to be added at the end with the salt dissolved into the water.
- Additional flour (small amount for finishing).
Method;
- Put the flour in a bowl and add the yeast.
- Combine the yeast and flour by gently stirring together.
- Put the 400mL of water in a bowl and while stirring gently, with a spatula, slowly add the flour until the water and flour are combined.
- Once almost combined, the mixture will be a fairly dry, at this point start to use your hands to mix and combine the loose dry flour into the mixture.
- once all the flour is combined add about 50mL of the water slowly to the mixture. Use your hands at this stage and combine to absorb the loose water.
- Start to mix and stretch the dough in the bowl for about 5 minutes.
- Patience and love required at this stage (according to Emiliano).
- To the remaining 50mL of water add the salt and stir the salt until dissolved.
- Add the salt and water mixture to the dough and combine by hand until the water is absorbed into the dough mixture.
- Mix the dough in the bowl for about 4-5 minutes then cover with a dry tea towel (kitchen towel) or cling wrap and leave it at room temperature for 30 minutes to rest.
- Lightly dust a bench with flour.
- take the dough out of the bowl and knead for about a minute and shape into a ball.
Several Options Now;
1. To use today, either cut into the required dough balls (200 - 250 grams ideally) and cover by either placing in a sealed box, cover with cling wrap or place in a tray and cover with a dry tea towel. Also you could leave the dough in the one ball and then put it into a covered bowl. In about 3-4 hours removed the ball and measure out dough balls of between 200 - 250 grams. The dough balls are ready to now use.
2. To use tomorrow, either seperate into 200 - 250 grams balls and cover and put in the fridge or leave in a large ball in the fridge and cut into small balls when needed. If doing this take the dough out of the fridge about 2 hours before you intend to cook to allow the dough to come to room temperature.
3. To store for future use. Freeze the dough in individual balls by wrapping each ball in cling wrap or by leaving the ball whole and wrapping in cling wrap. The dough can stay in the freezer for up to 6 months. On the day that the dough is required, take it out of the freezer in the morning, then allow it to thaw (approximately 4 hours). If you are in a hot climate, take the dough out of the freezer the day before and let it thaw in the fridge, then before you use the dough take it out of the fridge and allow it to come to room temperature . Cut into individual balls and cover and the dough will be ready to use later that day.

[@fieteferrum3441]

I love hand kneading the dough. It's almost like meditation for me. I just enjoy the pizza making process from start to finish 😁✌️

[@FOODGOOD]

I totally agree!