Chef Nun successfully worked as a Cook and Chef De Partie in various 5 Star Hotels throughout Bangkok and joined Schmidt Co., Ltd. as Technical Advisor in 2009. He has been sent several times to Germany for specialized training.
Mix all Ingredients, except olive oil, for 2 minutes slow and 7 minutes fast. Towards the last 2 minutes add the olive oil. We recommend using cold water to keep the dough temperature at max. 25 - 26°C.
Once all Ingredients are mixed, cover the bowl and start the bulk fermentation time for 15 minutes.
After bulk fermentation, scale the dough into 230 - 250g pieces (pan size 24 cm) and mould round. Cover and intermediate proof for 10 minutes.
After the intermediate proof, roll out the dough pieces, tending all over with a fork to avoid air bubbles. Place the dough pieces into the pizza pans and top with your favourite pizza toppings.
Allow to final proof for 5 - 10 minutes, we recommend covering the pizza pans with a plastic foil or cling film to keep the moisture in the dough.
The oven should have a temperature of 170 - 180°C when you put the pizzas in.
