Pizza Dough

World Traveler Cooking
World Traveler Cooking
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Published 2024-07-27
This dough, based on Italian-language recipes seems to be a general good pizza dough. I suspect you can use exclusively type 00 flour but adding some "manitoba" flour is highly recommended. Fortunately I was able to get some imported Italian manitoba flour.

You are probably wondering why Italians make a flour called "manitoba four" and what that is. After WWII, one aspect of aid to rebuilding Italy consisted of flour from Canada. The flour from Manitoba immediately got a reputation for being great for open crumb breads and pizzas because it could trap more air than many other types of flour. Over time, Italians began growing their own similar wheat varieties and high gluten, high strength flours ended up being called "manitoba flour" due to their origins.

I will recommend people go by weight on this recipe so I will not add imperial volume measurements. If you cannot find manitoba flour, use type 00 flour instead.

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Recipe credit: www.giallozafferano.com/recipes/Pizza-dough.html

Recipe: Makes 3 pizzas (to serve 3)
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200g manitoba flour
300g Type 00 flour
300ml (or g) water
4 grams fresh yeast (or 1tsp active dry yeast)
10g salt

Mix the flour types together with the yeast. Add and mix in the water slowly. When half the water has been added, mix in the salt. Continue to mix in the water and combine until smooth.

Set in the refrigerator overnight. Then ferment for another few hours at room temperature. Coil fold and cut into three pieces. Form each of these into dough balls.

Let stand another half an hour or an hour.

Streatch and/or roll into pizza shapes. Top and bake at highest heat possible for about 10 minutes.
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