Ankarsrum Assistent stand mixer with dough hook
77% hydration dough for Romanstyle pizza in teglia, 720 g total

396 g flour (type 00, W310)
305 g water
8 g salt
2.4 g dry active yeast
8 g olive oil

Add 200 g water and flour: 0:20
Add salt and more water: 5:55
Add oil & increase speed: 8:54

The rest of the water is added gradually during kneading.

The first fold in the mixer after 5 min rest at the end of the video. Final stretch and fold in a separate video:    • Stretch and fold high hydration pizza...  

Full recipe (in Finnish):
https://paistopinta.net/roomalainenp...