The provided diagram illustrates the sequential stages involved in preparing pizza dough, starting from the initial combination of ingredients to the final portioning of the mixture.
Overall, the process is characterised by a structured mixing phase, a mandatory rising period, and a final manual preparation stage, resulting in three equal portions of dough. The entire procedure requires precise measurements and specific time intervals to ensure the correct consistency.
To begin, 500 grams of 00 flour, 325 grams of water, 2 teaspoons of salt, and 0.5 teaspoons of dry active yeast are placed into a stand mixer. The mixing process is divided into three distinct stages: an initial 2 minutes on a slow setting, followed by 5 minutes at medium speed, and a final 2 minutes back on the slow setting. Once mixed, the dough must be left to rise for a minimum of 2 hours, during which time it should double in size.
In the final stages, the dough is worked manually to eliminate any air bubbles. Lastly, the mixture is divided into three equal pieces, each weighing 275 grams, ready for further use.