Directions
- 1Add 225 grams of room temperature filtered water to a large mixing bowl.
- 2Add 1/4 teaspoon (about 1.5 grams) of instant yeast to the water and stir until combined.
- 3Add 350 grams of bread flour to the bowl.
- 4Add one teaspoon (about 9 grams) of sea salt to the flour.
- 5Mix everything with a large spoon until it starts to come together.
- 6Continue to knead the dough in the bowl with your hands for a few more minutes until sufficiently combined.
- 7Cover the bowl and let the dough rest for 10 minutes.
- 8Transfer the dough to a clean surface and knead for another 5 to 10 minutes until the gluten starts to come together and the dough is nice and tight.
- 9Ball up the dough using a gentle stretch and fold motion, rotating 45 degrees, and repeat until a nice tight ball forms.
- 10Place the dough ball into a greased container with a lid.
- 11Cover the container and let the dough bulk ferment for 1 hour at room temperature.
- 12After the bulk fermentation, portion the dough into two 10-ounce dough balls and ball them up again.
- 13Place the dough balls into separate greased containers with lids and let them ferment at room temperature for 4 to 6 hours or in the fridge for 9 hours, taking them out an hour or two before use.
- 14Stretch out the dough on a floured surface, creating the pizza base.
- 15Spread pizza sauce evenly over the dough.
- 16Top the pizza with mozzarella cheese.
- 17Bake the pizza in a rock box oven until golden brown and cooked through.
- 18Remove the cooked pizza from the oven and slice it.
Ingredients
- 225 grams Water
- 1.5 grams Instant yeast
- 350 grams King Arthur bread flour
- 9 grams Sea salt
Equipment
Large mixing bowlLarge spoonGreased container with a lidKitchen scaleBench scraperPizza ovenPizza peelPizza cutterCutting board
Tips
- Don't skip the first rest, as it helps the flour hydrate better and makes kneading easier.
- If you plan to use the dough later than 6 hours, put it in the fridge and take it out an hour or two before making pizza to warm up.
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