Perfect Pizza Dough
This recipe, like my other baking recipes rewards close attention to weight rather than volume in the matter of the ingredients, and asks for a mixture of finely ground Italian pizza flour (designated “00” on the bags and available in some supermarkets, many specialty groceries and always online) and regular all-purpose flour. As ever with breads, rise time will depend on the temperature and humidity of your kitchen and refrigerator.
- 212 grams water
- 153 grams 00 flour
- 153 grams all-purpose flour
- 8 grams fine sea salt
- 2 grams active dry yeast
- 4 grams extra-virgin olive oil
- In a large mixing bowl, combine flours and salt.
- In a small mixing bowl, stir together the 212 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
- Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)
- To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.
ingredients can be multiplied (or divided) to change the quantiy of dough.
For instance to double recipe use:
- 424 grams warm water
- 306 grams 00 flour
- 306 grams all purpose flour
- 16 grams of fine sea salt
- 4 grams active dry yeast
- 8 grams of extra-virgin olive oil.