https://www.etnabrisbane.com.au/updates daily 0.75 2025-10-23 https://www.etnabrisbane.com.au/updates/pizza-dough-tips monthly 0.5 2025-10-23 https://images.squarespace-cdn.com/content/v1/66e122099973231fb19a9389/1761202051889-X57SLU2B6T10ED2T3C3V/unsplash-image-40OJLYVWeeM.jpg UPDATES - Pizza Dough Tips with Etna - The Foundations That Matter Most Strong dough comes from a few simple variables working together. Get these right and everything else becomes easier. Flour choice 00 pizza flour (often labeled as "Tipo 00") creates a silky, extensible dough and a tender bite. Bread flour adds chew and browning due to higher protein. Plain flour (all-purpose flour) sits in the middle and works well for home cooks. A small percentage of whole wheat flour adds nuttiness; keep it low to maintain a light, tender base. Water and hydration Hydration is simply the water-to-flour ratio. Higher hydration gives a softer, more extensible dough and an airier crumb; lower hydration is easier to handle and bakes crisper. Start a little under your target (hold back 10–20 g water), then add as needed until the dough feels soft and slightly tacky (not dry or gluey). Different flour types (think 00 vs plain flour) and humidity levels (pretty common here in Brisbane) will change how much water you need. Yeast type Fresh yeast, active dry yeast and instant yeast all work. Instant is convenient; active dry is reliable if you bloom it in warm water first; fresh yeast gives lovely aromatics when handled gently. Whatever you choose, protect the yeast from direct contact with salt until the mix comes together. Salt Table salt strengthens gluten and seasons the dough. Add it after the flour has started to hydrate for an easier mix. Time and temperature Authentic Italian pizza dough develops flavour with time. Warmer doughs (or warmer water/room) ferment faster; cooler, slower ferments build cleaner flavour and a more open crumb. Fast, warm fermentation is handy on busy days but can taste yeasty. https://images.squarespace-cdn.com/content/v1/66e122099973231fb19a9389/1761202215118-5QZW8J8YS07RF4QQ07Y5/unsplash-image-tOYiQxF9-Ys.jpg UPDATES - Pizza Dough Tips with Etna - Mixing And Kneading: Smooth, Supple, Forgiving You don’t need a fully equipped commercial kitchen to make an excellent pizza dough. By hand Use a wooden spoon to bring the dough together in a large bowl, rest it for 10 minutes, then knead briefly on a lightly floured surface. You are aiming for a smooth surface that still feels soft. Stand mixer A stand mixer with a dough hook on low speed can save effort. Mix just until the dough is cohesive and elastic. Overmixing can warm the dough and make it tight. Food processor Works in a pinch. Keep pulses short so friction heat does not toughen the dough. Tip: Give your dough a short rest for easier handling A 10 to 20 minute rest after the initial mix lets the flour hydrate and creates a more forgiving pizza dough with less kneading. https://images.squarespace-cdn.com/content/v1/66e122099973231fb19a9389/1761202914598-YLN3KPMXGYGKNRWH1YRX/unsplash-image-Yt26pZWF0iA.jpg UPDATES - Pizza Dough Tips with Etna - Hydration Benchmarks Find your perfect homemade pizza dough recipe. Hydration is water as a percentage of flour by weight. Pick a level that suits your style, then adjust by feel. All examples below assume cold proofing (24-72 hours) and instant yeast. If you use active dry or fresh yeast, pay close attention to the “swaps”. Each recipe set yields: 4 dough balls ≈ 230 g each (four 10-11" pizzas) 60% Hydration: Weeknight Friendly, Easy Pizza Dough Recipe 567 g 00 pizza flour (or plain/bread flour) 340 g (ml) water 12.5 g fine table salt (≈ 2 tsp; flakes vary, weigh if possible) 1.1 g instant yeast (≈ ¼ tsp) Optional: 10 g extra virgin olive oil (reduce water by 10 g if adding) Feel: Soft, barely tacky; very cooperative for shaping. Good for: Stone or pan bakes in a hot home oven; relaxed pizza nights. 63% Hydration: Classic Home Balance (Tender + Spring) 556 g 00 pizza flour (or plain/bread flour) 350 g (ml) water 12.2 g fine table salt (≈ just under 2 tsp) 1.1 g instant yeast (≈ ¼ tsp) Optional: 10 g extra virgin olive oil (reduce water by 10 g) Feel: Silky, elastic; slightly tacky on a lightly floured surface. Good for: Pizza stone or baking steel; great colour and dough puffs. 68% Hydration: Higher Hydration For Browning & Open Crumb 540 g 00 pizza flour (or strong bread flour) 367 g (ml) water 11.9 g fine table salt (≈ 2 tsp, lightly rounded) 1.1 g instant yeast (≈ ¼ tsp) Feel: Noticeably sticky until it relaxes; use short rests/autolyse. Good for:Baking steel, traditional woodfire or portable pizza oven, fully preheated. https://images.squarespace-cdn.com/content/v1/66e122099973231fb19a9389/1761203097401-UDVZWQ796QHQQVAY5K08/unsplash-image-dsCU5rhTWs8.jpg UPDATES - Pizza Dough Tips with Etna - Yeast Swaps (Same Dough, Different Yeast) Active dry yeast (cold proof): use ~0.3% of flour • 60% set: ~1.7 g (≈ ½ tsp) • 63% set: ~1.7 g (≈ ½ tsp) • 68% set: ~1.6 g (≈ ½ tsp) Bloom in warm water to make a foamy yeast mixture before mixing. Fresh yeast (cold proof): use ~0.6% of flour • 60% set: ~3.4 g • 63% set: ~3.3 g • 68% set: ~3.2 g Same day option (2-4 hours at room temp): increase yeast. Instant: 4-5 g total (≈ 1-1½ tsp) Active dry: 5-6 g (≈ 1½-2 tsp), bloom first Fresh: 12-15 g Consistency Over Numbers (How To Adjust) Too stiff/tearing while shaping? Next time, increase water by 1-2% (6-12 g on these sets) or add 1-2 tsp water during mixing until the dough feels supple. Too slack/spreading? Reduce water by 1-2% next time, or add a brief mix + 10‑minute rest to strengthen gluten. Humid day tips (for Brisbane life): Hold back 10-20 g of water at first, then add as needed. Using bread flour: It often tolerates +1-2% water compared with plain flour. https://images.squarespace-cdn.com/content/v1/66e122099973231fb19a9389/1761203178564-O0K1MIXQV72BK9QJ560L/unsplash-image-4yzEtTQLdL4.jpg UPDATES - Pizza Dough Tips with Etna - Fermentation And Flavour: Bulk, Balling, Cold Proof Think of fermentation in three stages. Bulk rise at room temperature until the dough looks slightly puffy. Portion into dough balls. Create surface tension by tucking seams underneath. Cold proof in the fridge overnight or for up to 72 hours. Place each ball in an airtight container or cover with plastic wrap so it does not dry out. Ziplock bags work for the freezer. Longer, colder fermentation deepens flavour and improves oven spring. Expect gentle dough puffs when it hits a hot stone or steel. Before shaping: Bring the cold dough back toward room temperature so it does not spring back. A gentle bench rest makes a big difference. https://images.squarespace-cdn.com/content/v1/66e122099973231fb19a9389/1761203458494-N2DUPKTDPX7SD9E4DCMN/unsplash-image-4vkEwpfm36I.jpg UPDATES - Pizza Dough Tips with Etna - How To Store Pizza Dough Short, medium and long storage. Same day Lightly oil the same bowl or an oiled tray, cover and use within 3-6 hours. Keep it out of direct sun and away from drafts. Overnight Portion into dough balls, place in airtight containers and refrigerate for 24-72 hours. On the day you bake, give each ball time to warm on the bench before shaping. Freezer Oil each dough ball, place in ziplock bags, and freeze for up to 2-3 months. Thaw in the fridge (8-12 hours), then give a bench rest before shaping. When to discard If the dough smells overly sour or alcoholic, shows visible mould, or the surface is grey and dry, start a fresh batch. https://images.squarespace-cdn.com/content/v1/66e122099973231fb19a9389/1761203587967-INVKENG1W6541CE4LZB7/unsplash-image-4TrEqsBikm0.jpg UPDATES - Pizza Dough Tips with Etna - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/66e122099973231fb19a9389/1761203716441-AS155SQ3D52ZT2CWS9JG/unsplash-image-cvfxrmFYkZ8.jpg UPDATES - Pizza Dough Tips with Etna - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/66e122099973231fb19a9389/1761203812817-414XMMBETQHZ9CCO0BS9/unsplash-image-RsiNFKMvqtg.jpg UPDATES - Pizza Dough Tips with Etna - Make it stand out Whatever it is, the way you tell your story online can make all the difference. 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