Anthony Falco, also known as the Pizza Czar, is a world famous pizza chef. This is the guy that teaches other pizzeria owners how to make pizza. He has travelled the world learning from the best. Now he spreads the knowledge he’s gathered from decades of hands on experience.
There’s something for everyone to learn from Anthony’s dough recipe.
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Pizza Dough Recipe by Anthony Falco
Description
For anyone looking to elevate their pizza-making game, you will want to experience Anthony Falco's recipes and tips. Take advantage of the chance to level up your pizza-making skills.
Ingredients
Dough
Instructions
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Prepare the ingredients by weighing them in separate containers. Set aside 10 grams of water and reserve.
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In a large mixing bowl, add the flour.
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In another large mixing bowl, add the water and starter. Break up the starter into the water.
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Create a hollow in the center of the flour and pour in the starter and water mixture.
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Mix the dough and let it rest for 30 minutes.
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After the rest period, uncover the dough ball and kneed it. Add the 10 grams of water that had been set aside, and gradually add the 30 grams of sea salt while continuing to mix.
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Transfer the entire dough ball to a large, lightly oiled container. Cover and let it rest at room temperature for 5 hours, giving it a stretch and fold halfway through.
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Remove the dough ball from the container and place it on a lightly floured surface.
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Lightly dust your hands, use a dough cutter, and scale to divide the dough into 250-gram portions.
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Form each portion into a ball by folding it in on itself, stitching up the bottom, and creating a smooth surface. Handle the ball quickly and gently to avoid transferring too much heat.
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Cover the dough with plastic wrap and a half sheet cover, and proof for 12-18 hours at a cool room temperature until the dough balls have doubled in size. If the room is warmer, proof for less time.
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Use the dough to make pizza, or move it to the refrigerator, where it can be stored for up to 48 hours.
Note
Preferment instructions (poolish, biga, sponge)
- 80 grams [½ cup] high protein or bread flour
- 70 grams [ 6 tbsp] water
- 0.5 gram [¼ teaspoon] instant yeast
To prepare a substitute for sourdough starter, combine instant yeast and room temperature water in a bowl and mix until the yeast is dissolved. Next, add flour and mix thoroughly until a cohesive dough forms. Cover the bowl and let it sit at room temperature for 3 to 15 hours before using it to make pizza dough.
Tip:
If you experience any issues with the pizza dough, such as it being too dry, too sticky, or not rising properly, check out the article "Common Pizza Dough Problems and How to Fix Them" for help.
