Serving the ideal pizza is a quest of many. But only a few have been able to master this skill well. For getting that perfect pizzas dough, it’s important to know a few key techniques along with using the best ingredients.

Having the right Flour is must
Every master pizza baker is very strict on this. Having good strong Pizza flour makes a lot of difference. Finely milled flour with high gluten content is the best suited for Pizza making. You can even blend in a little semolina flour for that added crunchy taste.

SwissBake Italian Pizza Premix 300 g
Pizza flour / T65 700 g
Water (Room temperature) 580 g to 600 g
Active Dry Yeast 10 - 15 g or Fresh Yeast 20 g
Olive Oil 50 g

Using a Spiral Mixer, Mix for 2 to 4 minutes on slow and 5 to 6 minutes fast depending on the type of mixer and dough batch size. Finished dough temperature should be in the range of 27º C to 30º C. Rest the dough on a bench for 20 – 30 minutes. Scale individual dough ball. Now roll out the dough balls according to the pan or tray sizes. Spread on Pizza Sauce and cover with toppings of your choice. Finish with cheese toppings. Give a final proof of 5 minutes and Bake at 240º – 250º C for 5 – 7 minutes.

Note: Proof time, Baking Time and Baking Temperature will vary according to the product.

Retardation

Tips: To make a better Pizza, you can maturate it in the refrigerator. This process will extend the preparation minimum of 24 hours, however, it will make the pizza extremely digestible, lighter with perfect texture. Even the crust browning gets much improved by this maturation process.

If you want to go for refrigeration, the first step would be to reduce the dosage of yeast used by 10%. After that, weigh and place the dough balls in the tray and store them in a refrigerator at a temperature of 3º to 4º C. for 24 to 48 hrs. Do not keep the dough in the refrigerator for more than 48 hours. Take the dough out of the refrigerator and leave it to rise for 5 to 6 hours at room temperature (23º C).