Direct Dough for Light and Crispy Pizza Base

Ingredients

• 11 kg flour (12.5% protein)(1000g)
• 2750 g fresh water(750g)
• 33 g brewer's yeast(3g)
• 425 g salt(25g)
• 520 g extra virgin olive oil(20g)
• 610 poppy seeds(10g)
• 730 g extra virgin olive oil (for topping)(30g)

Instructions

1. 1Place the flour and 600 g of water in a stand mixer. Mix for a few minutes until a compact dough forms.
2. 2Cover and let rest for 30 minutes.
3. 3Resume kneading until the dough is elastic. Gradually add the remaining 150 g of water with the yeast dissolved in it, waiting for each addition to be absorbed before adding more.
4. 4Add the salt, olive oil, and poppy seeds. Mix until well incorporated.
5. 5Transfer the dough to a lightly oiled container, shape into a ball with a few folds.
6. 6After 20 minutes, perform a strengthening fold. Let rest for 30 minutes at room temperature, then refrigerate for 24 hours.
7. 7The next day, turn the dough onto the work surface, divide into desired portions, and let rise until nearly doubled.
8. 8Gently stretch the dough, top with plenty of olive oil, and bake on a baking stone at 260°C for 5-6 minutes.
9. 9Open the base, fill as desired, and finish baking for another 2-3 minutes.