2.5KG Dough Mix, 70% Hydration

So this is a rough and ready video thrown together to quickly demonstrate the recent purchase of a Revo Bake Titan Tilt 7.5 spiral mixer. Prior to this all my dough was made by hand, and, making large batches as I needed to do so, was a bit of a chore. This machine hands down, saves a ton of effort and produces perfect dough!

The dough recipe I've seemed to settle on for the past few weeks is as follows...

Poolish preferment:
300 grams Caputo Saccorosso flour (red bag, high protein)
300 grams water
5 grams of active dry yeast
5 grams of honey

Method:
All all the above into a mixing bowl and combine into a thickish consistency, leave at room temp (RT) for an hour or so to activate the yeast, cover with cling film then place in your fridge until around the same time tomorrow (24hrs).

Remove from fridge and give the bowl a light shake and you should the poolish wobbling around all bubbly looking.

Main dough mix for 9 balls of 275 grams (approx 2.5KG batch)

1130 grams of Caputo Saccorosso flour
700 grams of iced water
43 grams of sea salt finely ground (do NOT use table salt)
2.75 grams of active dry yeast (ADY)
10 grams of olive oil

Method:
Add the poolish batch to the bowl and add 90% of the iced water, start mixer on medium speed to 'thin out' the poolish to a very watery consistency. Add all the flour, salt & ADY. Mix again on a medium speed (in this video I'm using speed 6) to incorporate the poolish/flour mix for 15 minutes. Towards the end of the mix, add the remaining 10% water. The dough should be producing the typical pumpkin-look as the spiral does its magic.

After the 15 minutes mixing, leave rest for 15-20 minutes. Add the olive oil and mix on a slower speed for two minutes to incorporate. Remove the dough and place into a tray, lightly spread olive oil over the dough by hand, this prevents a skin from forming. Cover with the tray lid for 30 minutes.

Drop the dough out of the tray onto a clean work surface and then perform half a dozen stretch and folds to develop the gluten structure in the dough. Put the dough back into the tray, cover with a lid and place into the fridge for the cold temperature (CT) bulk ferment at 4C for 2-3 days. I typically leave mine in for 3 days (72hrs).

Remove the tray from the fridge 4 hours before you need to make pizza and again, drop the dough onto a clean work surface. Using some kitchen scales, weigh out the dough and then divide the amount by 9. Should be approximately 275 grams, which is the perfect weight to make a 12" Neapolitan style pizza base. Divide the bulk dough by that calculated weight and ball up.

Place the balls of dough back into your tray(s), then leave in a warm place, typically 22-24C for the next four hours. After this period of time, your dough balls will have risen and are now ready to use!

Enjoy!

TIPS: Never ever use cups or spoons to measure anything. Always always weigh everything, even the water. You will likely need two scales, one for the main measuring of water/flour up to 5Kgs. These typically have a 1 gram resolution which isn't good enough to weigh out yeast, so, a second smaller 'jewellers' scale that measures down to 0.01 grams, essential for weighing yeast correctly.

Be very aware of your dough temperature...buy some digital thermometers or one with a pointy probe so you know the temperature. It is critical to know how cold/hot your kitchen is, as this greatly affects the proving times. Don't guess.