Mike Fitzick, also known as The Pizza Jew recently flew over to Gozney HQ to share his tips and tricks for the perfect Roccbox pizzas. Mike lifted the lid on this top secret dough recipe and showed us how he creates beautifully puffy crusts in Roccbox.
Neapolitan Pizza Dough by Mike Fitzick
Pour 1 litre of room temperature water, 30g of salt and 4g of compressed, fresh yeast into a bowl and mix to dissolve.
Add a few scoops of flour to the bowl at a time, hand mixing as you go.
Once all the flour is added, continue to mix until the dough appears smooth and is coming away from the edge of the bowl.
Set aside for 5 minutes before pulling a section of the dough upwards to check for ‘the window pane’ effect (if you can see light through the stretched dough). If you can, cover the dough in the bowl and leave to sit overnight at room temperature.
When you are ready to ball your dough, tip the dough mass onto a lightly floured surface before folding up into a tight ball.
Section the dough into around 270g portions before folding each of these inside of themselves and pinching the bottom to create a tight ball.
Leave the dough balls in an air tight container for 2-3 hours before using or keep in the fridge for 2-3 days.
1 Litre of room temperature water
4g Fresh compressed yeast
1.5kg 00 flour