Easy Pizza Dough

Ingredients

• 555 g bread flour
• 300 g all-purpose flour
• 380 g water
• 170 g crushed ice (Used as part of the water to help keep the dough temperature around 40°F.)
• 21 g salt
• 17 g sugar
• 17 g olive oil (Added in two equal portions during mixing; additional oil is used to oil the resting container, but its amount is not specified.)
• 2.6 g instant yeast

Steps

1. 1

   Put the water and crushed ice in the mixer bowl. The crushed ice makes up about 30% of the water and helps keep the dough temperature around 40°F.

2. 2

   Add the bread flour, all-purpose flour, instant yeast, and sugar to the mixer bowl.

3. 3

   Start the mixer on low speed and mix for about 10 minutes. Scrape down the sides of the bowl if needed, and check the dough temperature periodically, aiming for approximately 62°F.

4. 4

   Cover the dough and let it rest at room temperature for 30 minutes.

5. 5

   Add the salt and mix on low speed for about 3 minutes.

6. 6

   Increase the mixer to medium speed. Slowly add half of the olive oil and mix until it is mostly incorporated into the dough.

7. 7

   Add the remaining half of the olive oil and continue mixing until the dough is no longer shiny from the oil.

8. 8

   Reduce the mixer to low speed and continue mixing until the dough reaches approximately 70°F.

9. 9

   Transfer the dough to a clean work surface and give it a quick shaping. Place it in an oiled container and let it rest for 30 minutes.

10. 10

    Wet your hands and perform a series of stretch-and-folds on all four sides of the dough.

11. 11

    Cover the dough and let it rest for another 30 minutes.

12. 12

    Check the dough using the windowpane test. If it does not stretch thinly without tearing, repeat the stretch-and-fold process once more, then cover the dough again.

13. 13

    Place the dough in the refrigerator for two days.

14. 14

    Divide and ball the dough either the night before making pizza or on baking day.

15. 15

    Let the dough balls rest at room temperature for 3 hours before making the pizzas.

Notes

This batch makes about 3 16-inch pizzas or 5 12-inch pizzas. The source does not specify the dough-ball weight, shaping details, baking temperature, or pizza-baking method. It recommends monitoring dough temperature throughout mixing.

Nutrition per serving

• pizza dough
• Italian
• yeasted dough
• mixer
• cold-fermented
• vegetarian
• make-ahead