Yes, I guess it's never ending.

This video is part of a series in which we attempt at making the most stuff that indoors.

Yes, with a classic domestic oven.

Those toppings sauce baking, steal, no stone was left unturned.

Supply here, now off at the end of the video.

If you want to watch a specific, we take a closer look at the point we covered a while ago, which was kneading the dough.

So this is what happened.

Tape.

So now you get it.

In order for the blue team to be able to live it up nicely, the do must be needed for at least 20 minutes.

Otherwise you won't get nice every bubbles in the crust.

It's also mandatory.

Step is full of the reference document edited by the city only Vera Chip.

It's annapolitan, which is the real authority on pigs.

Annapolitan.

Oh, that's what I felt.

A consortium big fan of rules and B.

I am, Let's say, uh, lazy looking for me.

There has been a recent breakthrough in the kneading world and a guy called Jim Lahey, Jim Lahey, through one of the student and bakery near actually found the way, which calls for patients instead of efforts.

This recipe will make about 6 to 7 medium size pizza dough balls in the white container at 450 grams of water, 1.6 grams off, fresh at 200 grams off tipo 00 flour.

This will act as a buffer, preventing the sort to kill the beast.

So in goes the salt 20 grands, then the rest of the flower 430 grams.

If you want to go 70% wet though 70 what, 70%?

What what, even if it's trickier to work with.

I always go for dough for pizza dough with a high percentage off water, let's say like you can go from 57% up to 70% off water.

Why?

Well, it's simply because the longer pizza base in the oven and the dryness becomes, that's usually not a problem.

If you use a very, very hot wood fired oven in which the pizza stays, let's say about minutes.

But in our case, when we use classic domestic oven, pigs stays about 5 to 6 minutes.

That drying process becomes a problem and So that's why you wanted, though that is more wet.

Makes everything.

Then cover it tight and let it rest at room temperature for about 12 to 18 hours.

That's all the hard work we are gonna do today.

Except, of course, from a bit of ah, finger kicking action.

The dough is ready when the top is dotted with tiny bubbles.

Instead of scraping it from the container, let it four effortlessly on a flower workspace lazy.

I told you the feeling is amazing.

That dough is extremely soft and elastic.

And you can already tell this is gonna make a great pit, sir divided into bows and place it back in the container for at least two hours off proofing.

They are ready to use beautiful doubles that you can use to make outstanding pizza.

What?

So is that it?

I hope you enjoyed this brilliant and lazy technique because I think that it is much needed needed needed me like this video which he didn't share that crazy technique all over the Internet.