Autolysis is a technique used in baking where flour and water are mixed together and allowed to sit for a period of time before other ingredients, such as yeast or salt, are added. During this resting period, the enzymes naturally present in the flour are activated, allowing for better gluten development and improved dough texture.
Autolysis typically takes 20 minutes to a few hours, depending on the recipe and desired results. Some bakers also choose to include other ingredients, such as sourdough or honey, during the autolysis phase.
Overall, using autolysis leads to a more airy result as well as improved flavor and increased dough extensibility.
Mix without kneading the flour and water, leave to stand for 1 hour.
Add the salt and the yeast, knead for 5 minutes in a food processor or 10 to 15 minutes by hand. Continue to step 7.
In a large bowl, combine the flour and salt.
Dissolve the yeast in a little lukewarm water and add it to the flour mixture.
Mix until all the ingredients are well incorporated.
Knead the dough for about 10-15 minutes until it becomes smooth and elastic and forms a ball.
Form a ball with the dough and place it in a large oiled bowl.
Cover the bowl with a damp cloth or a utensil and let the dough rest for about 4 to 6 hours, until it doubles in size.
Preheat your oven to 475F (250°C), if you used a pizza stone, leave it heated for at least 30 minutes.
Meanwhile, cut and prepare your favorite toppings.
Roll out the dough on a floured surface until it has the desired thickness, I prefer it very thin.
Add the ingredients of your choice.
Bake the pizza for about 20 minutes, or until the crust is golden and crispy.
Take out and let stand 1 min and taste!
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