Part 4/9:
In preparing the dough, one begins with the fundamental ingredients: 1,000 grams of flour, 20 grams of salt, and one teaspoon of yeast. After mixing these elements together with 600 grams of water and 20 grams of olive oil, the initial mixing should last for about two minutes, followed by a resting period to allow the gluten to develop. The dough is then kneaded until it becomes smooth and allowed to bulk ferment until it doubles in size, which can take around three to four hours at room temperature.
Once the dough has risen, it’s portioned into balls that can be refrigerated overnight for cold fermentation, enhancing the flavor profile of the crust.