Pizza Dough from Torrisi

A simple, high-hydration overnight pizza dough — the wetter the dough, the bigger the bubbles.

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Recipe Info
Servings: 6
Prep: 20m
Cook: 0m
Total: 20m
Ingredients
  • 1kg 00 flour (or strong white bread flour)
  • 650-700ml water
  • 10g dried yeast
  • 20g salt
Instructions
  1. Combine the flour, water, yeast and salt in a large bowl.
  2. Mix and knead until smooth. The wetter the dough, the better the structure and the bigger the bubbles, but it gets harder to work with — use the lower end of the water quantity if you’re less confident with high-hydration doughs.
  3. Cover and refrigerate overnight. You can leave it for longer — a few days in the fridge develops the flavour further.
  4. When shaping, avoid adding extra flour where possible to keep the dough’s structure.
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