PIZZA
DOUGH

INGREDIENTS

• 179g bread flour

• 107g water (room temperature)

• 3.5g salt

• 3.5g sugar

• 2g instant yeast

• 5g olive oil

 

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DOUGH PROCESS​

Mix the Dough — 10 minutes

• Combine water, sugar, and yeast in a bowl.

• Add flour, salt, and olive oil.

• Mix and knead until smooth, about 8 minutes.

• The dough should feel soft and slightly tacky.

 

Bulk Fermentation — 60 minutes

• Form dough into a ball and place in a lightly oiled bowl.

• Cover and let rise at room temperature for 60 minutes.

• Perform one stretch and fold after 30 minutes.

• Perform a second stretch and fold at the 60-minute mark.

• The dough will increase in size and strengthen as it rests.

 

Ball & Relax — 45 minutes

• Remove dough from bowl.

• Tighten into a smooth dough ball and seal the bottom.

• Rest covered on the counter for 45 minutes.

• This final rest makes stretching much easier. After the 45 minutes, your dough is ready to be stretched and baked.

 

STRETCHING

• Press dough outward from the center.

• Leave a slightly thicker outer edge

• Stretch to 12 inches