Recipe: Pizza Dough

This is my basic dough recipe. I think I’m supposed to make you scroll through a mile of ads and a story about myself here. But there’s no knead for that. Instead I’ll just tell you that I’m assuming you’ll use a kitchenaid style mixer with a dough hook.

If you want to learn about pizza dough, I recommend getting a good book like Flour Water Salt Yeast.

Ingredients

• Flour (Tipo ‘00’) 600g
• Water 450ml
• Salt 2tsp
• Yeast (Activated Dry) 1.5 tsp

Method

• mix 1.5 tsp active dry yeast in 1/4 cup warm water to activate. Let sit for 5-10 min.
• measure 600g of Tipo ‘00’ flour into mixer bowl
• when the yeast is ready, add cold water to 450ml
• turn mixer on 1 or 2 and slowly add water. mix for a couple minutes, then add 2 tsp salt and let mix in.
• lightly oil a large bowl with olive oil, add the dough from the mixer bowl and cover with a towel. let sit for a couple hours until it is fully risen, hopefully before it collapses but no biggie.
• fold the dough on a lightly floured surface, stretching it and form a ball. put it in an airtight container with lots of room for it to rise. Put the container in the fridge for 1-3 days.
• cut the dough into 3-4 pieces and fold those into dough balls. Put them back in the fridge or let warm to room temp covered for 2 hrs.