Pizza dough - version 2

This is the pizza dough recipe of Eric Kayser. I made so many breads from his book, it worth to give it a try for his pizza dough. Here it is ...


  1. Mix all ingredients for 4 minutes on a low speed and 10 minutes on a higher speed. 
  2. Bulk fermentation 2h at room temperature.
  3. Stretch the dough and put it on a pizza pan or on a board.
  4. Final fermentation 1h at room temperature. 

This recipe was inspired from Le Larousse du pain - Eric Kayser, page 178


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