Same Day Pizza Dough
Directions
- 1Add 225 grams of room temperature filtered water to a large mixing bowl.
- 2Add 225 grams of room temperature filtered water to a large mixing bowl.
- 3Add 225 grams of room temperature filtered water to a large mixing bowl.
- 4Add 1/4 teaspoon (about 1.5 grams) of instant yeast to the water and stir until combined.
- 5Add 1/4 teaspoon (about 1.5 grams) of instant yeast to the water and stir until combined.
- 6Add 1/4 teaspoon (about 1.5 grams) of instant yeast to the water and stir until combined.
- 7Add 350 grams of bread flour to the bowl.
- 8Add 350 grams of bread flour to the bowl.
- 9Add 350 grams of bread flour to the bowl.
- 10Add one teaspoon (about 9 grams) of sea salt to the flour.
- 11Add one teaspoon (about 9 grams) of sea salt to the flour.
- 12Add one teaspoon (about 9 grams) of sea salt to the flour.
- 13Mix everything with a large spoon until it starts to come together.
- 14Mix everything with a large spoon until it starts to come together.
- 15Mix everything with a large spoon until it starts to come together.
- 16Continue to knead the dough in the bowl with your hands for a few more minutes until sufficiently combined.
- 17Continue to knead the dough in the bowl with your hands for a few more minutes until sufficiently combined.
- 18Continue to knead the dough in the bowl with your hands for a few more minutes until sufficiently combined.
- 19Cover the bowl and let the dough rest for 10 minutes.
- 20Cover the bowl and let the dough rest for 10 minutes.
- 21Cover the bowl and let the dough rest for 10 minutes.
- 22Transfer 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.
- 23Transfer 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.
- 24Transfer 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.
- 25Ball up the dough using a gentle stretch and fold motion, rotating 45 degrees, and repeat until a nice tight ball forms.
- 26Ball up the dough using a gentle stretch and fold motion, rotating 45 degrees, and repeat until a nice tight ball forms.
- 27Ball up the dough using a gentle stretch and fold motion, rotating 45 degrees, and repeat until a nice tight ball forms.
- 28Place the dough ball into a greased container with a lid.
- 29Place the dough ball into a greased container with a lid.
- 30Place the dough ball into a greased container with a lid.
- 31Cover the container and let the dough bulk ferment for 1 hour at room temperature.
- 32Cover the container and let the dough bulk ferment for 1 hour at room temperature.
- 33Cover the container and let the dough bulk ferment for 1 hour at room temperature.
- 34After the bulk fermentation, portion the dough into two 10-ounce dough balls and ball them up again.
- 35After the bulk fermentation, portion the dough into two 10-ounce dough balls and ball them up again.
- 36After the bulk fermentation, portion the dough into two 10-ounce dough balls and ball them up again.
- 37Place 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.
- 38Place 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.
- 39Place 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.
- 40Stretch out the dough on a floured surface, creating the pizza base.
- 41Stretch out the dough on a floured surface, creating the pizza base.
- 42Stretch out the dough on a floured surface, creating the pizza base.
- 43Spread pizza sauce evenly over the dough.
- 44Spread pizza sauce evenly over the dough.
- 45Spread pizza sauce evenly over the dough.
- 46Top the pizza with mozzarella cheese.
- 47Top the pizza with mozzarella cheese.
- 48Top the pizza with mozzarella cheese.
- 49Bake the pizza in a rock box oven until golden brown and cooked through.
- 50Bake the pizza in a rock box oven until golden brown and cooked through.
- 51Bake the pizza in a rock box oven until golden brown and cooked through.
- 52Remove the cooked pizza from the oven and slice it.
- 53Remove the cooked pizza from the oven and slice it.
- 54Remove the cooked pizza from the oven and slice it.
Ingredients
- 225 grams Water
- 225 grams Water
- 225 grams Water
- 1.5 grams Instant yeast
- 1.5 grams Instant yeast
- 1.5 grams Instant yeast
- 350 grams King Arthur bread flour
- 350 grams King Arthur bread flour
- 350 grams King Arthur bread flour
- 9 grams Sea salt
- 9 grams Sea salt
- 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.