Roman-Style Thin Pizza Dough (Tonda Romana / Scrocchiarella Fina Fina)

Ingredients

• 1250 g Type 0 flour (W 280/300)(250g)
• 2250 g Type 00 flour(250g)
• 3300 g Water(300g)
• 48 g Fresh yeast(8g)
• 515 g Salt(15g)
• 615 g Extra virgin olive oil(15g)

Instructions

1. 1In a large bowl, combine the type 0 flour and type 00 flour.
2. 2Dissolve the fresh yeast in the water.
3. 3Gradually add the water with yeast to the flour, mixing as you go.
4. 4Knead the dough until it comes together and becomes smooth.
5. 5Add the salt and extra virgin olive oil, and knead until fully incorporated.
6. 6Shape the dough into a ball, cover, and let rest at room temperature for 20-30 minutes.
7. 7Divide the dough into balls of 200g each for thin pizza (fina fina) or 180g for tonda romana.
8. 8Place the dough balls on a tray, cover, and let rest at room temperature for 1 hour.
9. 9Transfer the dough balls to the refrigerator and let them rise for 24 hours.
10. 10Remove the dough balls from the refrigerator and let them rest at room temperature for 3 hours.
11. 11Roll out each dough ball with a rolling pin to fit a 30x40 cm baking tray.
12. 12Top as desired.
13. 13Bake in a static oven at 250°C (482°F) until golden and crisp.