# Same Day Pizza Dough

This recipe has been specifically formulated to be ready in as little as four hours without sacrificing much in the flavor or texture department, yielding dough for two 12-inch pizzas.

- Servings: 2 servings
- Total time: 240 min
- Cuisine: Italian
- Category: Baked Goods
- Language: en

## Ingredients

- 225 grams Water
- 1.5 grams Instant yeast
- 350 grams King Arthur bread flour
- 9 grams Sea salt

## Instructions

1. Add 225 grams of room temperature filtered water to a large mixing bowl.
2. Add 1/4 teaspoon (about 1.5 grams) of instant yeast to the water and stir until combined.
3. Add 350 grams of bread flour to the bowl.
4. Add one teaspoon (about 9 grams) of sea salt to the flour.
5. Mix everything with a large spoon until it starts to come together.
6. Continue to knead the dough in the bowl with your hands for a few more minutes until sufficiently combined.
7. Cover the bowl and let the dough rest for 10 minutes.
8. Transfer 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.
9. Ball up the dough using a gentle stretch and fold motion, rotating 45 degrees, and repeat until a nice tight ball forms.
10. Place the dough ball into a greased container with a lid.
11. Cover the container and let the dough bulk ferment for 1 hour at room temperature.
12. After the bulk fermentation, portion the dough into two 10-ounce dough balls and ball them up again.
13. Place 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.
14. Stretch out the dough on a floured surface, creating the pizza base.
15. Spread pizza sauce evenly over the dough.
16. Top the pizza with mozzarella cheese.
17. Bake the pizza in a rock box oven until golden brown and cooked through.
18. Remove the cooked pizza from the oven and slice it.

## Equipment

- Large mixing bowl
- Large spoon
- Greased container with a lid
- Kitchen scale
- Bench scraper
- Pizza oven
- Pizza peel
- Pizza cutter
- Cutting 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.

## Source

- Original video: https://www.youtube.com/watch?v=pEdgh99nEiw
- Recipe page: https://www.cliprecipe.com/recipe/6e078cdc-d176-4979-9d57-e1020f65c8a2
- Extracted: 2025-11-25

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt