DoughbasePizzeria Beddia
The Philadelphia pizzeria’s dough: a little sugar and oil, cold fermented for a day.
ArtisanCompare with other doughs
Pizza size
16"12"18"
Number of pizzas
2110
Thickness
Yeast
Don’t wait too long
The balls can go back in the fridge, but use them within another 24 hours, or they turn sour and hard to stretch.
Dough ball
449
grams each
Total flour
500
grams
Total water
355
grams
Hydration
71
percent
Pizzeria BeddiaCold ferment 24 hrs, then 3–4 hrs2 pizzas · 16" · regular
| Ingredient | Amount | Baker's % |
|---|---|---|
Bread flour Or all-purpose | 500g | 100% |
Water Cool | 355g | 71% |
Yeast Active dry | 1.5g | 0.3% |
Salt Fine sea salt | 20g | 4% |
Sugar | 8g | 1.6% |
Olive oil Extra virgin | 13g | 2.6% |
Instructions
- 01Whisk the water, sugar, and yeast in a large bowl, then mix in the olive oil
- 02Mix in the flour until no dry bits remain (or 5 min on low in a stand mixer)
- 03Cover and rest 30 min
- 04With wet hands, fold the salt into the dough until smooth and fully incorporated
- 05Cover and refrigerate 24 hours
- 06Shape into one ball, cut it in half, and shape each half into a smooth ball
- 07Cover and rest 3–4 hours at room temp, until doubled
- 08Bake on a stone preheated to 500–550°F for 1 hour, 10–15 min
Recipe from Joe Beddia.
How this was adapted
- Only the flour and water are given by weight. Sugar, yeast, oil, and salt are converted from teaspoons and tablespoons.
- The salt is about 4% of the flour, roughly double most doughs. That's what the book calls for; use less if you prefer.
- The link goes to a reader's transcription of the Pizza Camp recipe.
See the original at Joe Beddia.