Easy Pizza Dough

Ingredients

• 1057 g Cold water (Approximately 40°F / 4°C; add ice if necessary to reach this temperature.)
• 6.8 g Active dry yeast
• 1705 g Bread flour (The video specifies bread flour with 12–14% protein.)
• 56 g Olive oil (Use for the dough and for lightly oiling the containers.)
• 43 g Salt (Measure separately with the sugar before mixing.)
• 34 g Sugar (Measure separately with the salt before mixing.)

Steps

1. 1

   Place a bowl on a food scale and add 1057 g cold water, aiming for approximately 40°F / 4°C. If the water is not cold enough, add ice to lower its temperature.

2. 2

   Add the active dry yeast, bread flour, and olive oil to the cold water.

3. 3

   In a separate bowl, weigh the salt and sugar together. Keep this mixture aside to add later.

4. 4

   For the mixer method, start the mixer on low speed and set a timer for 11 minutes. Mix for 2 minutes before adding the salt-and-sugar mixture, then continue mixing for the remainder of the 11 minutes.

5. 5

   For the hand-mixing method, mix the water, yeast, flour, and olive oil until roughly combined. Add the reserved salt-and-sugar mixture, then continue mixing until the dough is shaggy and dough-like.

6. 6

   Transfer the shaggy dough to the countertop. Knead by hand for approximately 8–10 minutes, continuing even if the dough initially seems as though it is not coming together.

7. 7

   Finish kneading when the dough is reasonably smooth. For either mixing method, aim for a finished dough temperature between 70°F and 74°F / 21°C and 23°C after the initial mix.

8. 8

   Form the dough into a ball, return it to the bowl, and cover the bowl.

9. 9

   Let the covered dough rest for 1–2 hours. It should become somewhat stretchier during this rest.

10. 10

    Divide the dough into six portions of approximately 480 g each.

11. 11

    Shape each portion by folding each side back onto itself until it forms a clean dough ball. Pinch the seam closed, repeating for all portions.

12. 12

    Put a little water on your hands and quickly pat each dough ball so its surface does not dry out.

13. 13

    Lightly oil sealable containers with olive oil or nonstick spray, then place the dough balls inside. Cover the containers.

14. 14

    Transfer the covered dough balls to the refrigerator and refrigerate for 3–5 days. This cold fermentation develops flavor and improves workability.

15. 15

    When ready to bake pizza, remove the dough from the refrigerator 3–4 hours beforehand and let it come to room temperature so it is easier to stretch.

Notes

The recipe specifies six 16-inch pizzas using the calculator's regular-thickness setting. The source does not provide pizza-baking temperature, baking time, or shaping and topping instructions. The calculator can be used to adjust the number, size, and thickness of the pizzas.

Nutrition per serving

• main
• pizza
• Italian
• yeast dough
• cold-fermented
• make-ahead
• vegetarian