Forno Bravo Dough Recipe

500 grams Caputo Tipo 00 pizza flour

325 grams water (65% hydration)
10 grams salt
3 grams active dry yeast

First, mix the flour and water, and let it rest for about 20 minutes. Using a stand mixer set a low
speed (use #2 for a minute or two, go to #4, then back to #2 with a KitchenAid mixer), blend the
water and flour until you have reached a dough ball. It should take a couple of minutes. Once
you have incorporated all of the flour, stop, and let everything rest for 20 minutes. This period
will allow the flour to fully absorb the water.

Next, add the salt and yeast, and knead the dough for 10 minutes.

Then, make a large dough ball, and let the dough rest at room temperature for 90 minutes. It
should have doubled.

Then, cut the dough into four balls (about 215g each). Shape the pizza balls, and set them on a
floured surface to rest for at least 30 minutes. If you start in the morning or the night before,
make your dough balls in advance and put them in the refrigerator.

If you use Caputo Tipo 00 flour and the moist (65% hydrated) recipe, and you handle your dough
gently, you will reward you with a supple, silkly pizza base that is easy to shape, springs in the
oven, and tastes great.
James