1 Perfect Dough to Rule Them All: Pizza, Focaccia & Bread

One dough. Three completely different results.
In this video, I’m using one simple 70% hydration dough to make Neapolitan-style pizza, focaccia, and artisan bread.
No complicated techniques and no three separate dough recipes. Just flour, water, yeast, salt, time, and a few changes in shaping and baking.

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ONE DOUGH RECIPE

Makes:

4 × 250 g pizza dough balls
1 × 450 g focaccia
1 × 500 g artisan bread loaf

Ingredients:

1000 g 00 flour (14% Protein)
130 g whole wheat flour
790 g water
4.5 g dry yeast
28 g salt

BASIC METHOD

Mix the two flours for a minute, add 600g of cold water and autolyse for 20 minutes.
Then add yeast and 190g of ice cold water slowly, in parts. Add salt and keep mixing at high speed for 7-8 minutes.
Cover and rest for 30 minutes.
Perform one set of stretch and folds, folding the dough from all four sides.
Rest for 30 minutes and repeat the process one more time.
Cover and bulk ferment until the dough has approximately doubled in size.
Divide the dough according to what you’re making:

Pizza: 4 × 250 g
Focaccia: 1 × 450 g
Bread: 1 × 500 g

Shape and cold ferment overnight before baking.

Same ingredients. Same dough. Three completely different breads.
1 dough to rule them all.

Mile Zero Kitchen