High-Hydration Pizza with 00 Flour: A Guide to Professional Leavening and Baking

Do you dream of a pizza with a honeycombed crust and crispy base? The key is the combination of skillful handling of 00 Flour and Cuore Lavico Lava Stone.

🛒 Ingredients and Calibration (4 Bunches of 200g)

Doses based on a room temperature of 20°C and 65% hydration:

Procedure: The Professional Method

1. Autolysis for more elastic dough

Phase recommended to improve gluten structure:

• Pour in the flour and add 90% of the water (about 280ml).
• Mix until the water is absorbed without kneading too much and let it rest for 30-45 minutes.

2. Dough and Folds (Slap & Fold)

• Dissolve the yeast in the remaining water (about 30ml) and add it to the bowl.
• Knead for 10 minutes, then add salt and oil (or fat of your choice).
• Perform 3 sets of slap & folds at 30-minute intervals from each other.

3. Leavening and Maturation

For maximum digestibility (24h version):

• Leave the dough 2 hours at room temperature, then in the refrigerator for 12-24 hours.
• 3 hours before baking, form 3-4 loaves and let them rise until doubled.

Ideal Cooking on Lava Stone

For a crispy crust and a well-baked base, the Cuore Lavico refractory plate is essential: