Pizza Dough Direct Method
The direct method for making pizza dough is the easiest. It means putting all the ingredients of the dough in a single phase (always respecting the following order: flour, water, yeast. Once the dough is almost ready the salt and the oil are added).
The maturation phase of the dough is generally done in the refrigerator, so the final cooked pizza is easily digested and the flavor of the wheat maximized. Using an unrefined, stoneground whole-wheat (not wholemeal) flour is important because of its rich nutrients and the fact that it means less yeast is needed for fermentation and the maturation phase is thus more effective.
For a simple recipe and video click here.
Direct Method in 6 hours at RT
1Kg flour
650g water
15g yeast (see quantity table %)
22g salt
10g oil
