The Best Pizza Dough Recipe

54 mins
Serves 3
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Directions

  1. 1Bloom 5 grams of active dry yeast in 266 grams of warm water.
  2. 2Bloom 5 grams of active dry yeast in 266 grams of warm water.
  3. 3Bloom 5 grams of active dry yeast in 266 grams of warm water.
  4. 4Add 459 grams of Caputo Red Chef's flour, 14 grams of salt, and 11 grams of olive oil to the yeast mixture and hand mix until shaggy.
  5. 5Add 459 grams of Caputo Red Chef's flour, 14 grams of salt, and 11 grams of olive oil to the yeast mixture and hand mix until shaggy.
  6. 6Add 459 grams of Caputo Red Chef's flour, 14 grams of salt, and 11 grams of olive oil to the yeast mixture and hand mix until shaggy.
  7. 7Let the dough rest for about 20 minutes to fully hydrate.
  8. 8Let the dough rest for about 20 minutes to fully hydrate.
  9. 9Let the dough rest for about 20 minutes to fully hydrate.
  10. 10Put the shaggy dough into a stand mixer with a dough hook and mix for 5 minutes on low speed.
  11. 11Put the shaggy dough into a stand mixer with a dough hook and mix for 5 minutes on low speed.
  12. 12Put the shaggy dough into a stand mixer with a dough hook and mix for 5 minutes on low speed.
  13. 13Finish with about 2 minutes of hand kneading.
  14. 14Finish with about 2 minutes of hand kneading.
  15. 15Finish with about 2 minutes of hand kneading.
  16. 16Place the dough in a bowl with a little olive oil, cover, and cold proof in the fridge for at least 48 hours.
  17. 17Place the dough in a bowl with a little olive oil, cover, and cold proof in the fridge for at least 48 hours.
  18. 18Place the dough in a bowl with a little olive oil, cover, and cold proof in the fridge for at least 48 hours.
  19. 19After 48 hours, separate the dough into three 250 gram pieces and hand shape them into perfectly round balls.
  20. 20After 48 hours, separate the dough into three 250 gram pieces and hand shape them into perfectly round balls.
  21. 21After 48 hours, separate the dough into three 250 gram pieces and hand shape them into perfectly round balls.
  22. 22Let the dough balls proof at room temperature for another 3-4 hours.
  23. 23Let the dough balls proof at room temperature for another 3-4 hours.
  24. 24Let the dough balls proof at room temperature for another 3-4 hours.
  25. 25Before shaping, put plenty of semolina flour on your work surface.
  26. 26Before shaping, put plenty of semolina flour on your work surface.
  27. 27Before shaping, put plenty of semolina flour on your work surface.
  28. 28Stretch out your dough using your preferred method. The steering wheel method is recommended.
  29. 29Stretch out your dough using your preferred method. The steering wheel method is recommended.
  30. 30Stretch out your dough using your preferred method. The steering wheel method is recommended.
  31. 31Add your desired toppings to the dough.
  32. 32Add your desired toppings to the dough.
  33. 33Add your desired toppings to the dough.
  34. 34Bake at 720°F (382°C) for 2.5-3 minutes.
  35. 35Bake at 720°F (382°C) for 2.5-3 minutes.
  36. 36Bake at 720°F (382°C) for 2.5-3 minutes.

Ingredients

  • 5 grams active dry yeast
  • 5 grams active dry yeast
  • 5 grams active dry yeast
  • 266 grams warm water
  • 266 grams warm water
  • 266 grams warm water
  • 459 grams double zero flour
  • 459 grams double zero flour
  • 459 grams double zero flour
  • 14 grams salt
  • 14 grams salt
  • 14 grams salt
  • 11 grams olive oil
  • 11 grams olive oil
  • 11 grams olive oil
  • 0 Semolina flour
  • 0 Semolina flour
  • 0 Semolina flour
  • 0 pizza sauce
  • 0 pizza sauce
  • 0 pizza sauce
  • 0 mozzarella cheese
  • 0 mozzarella cheese
  • 0 mozzarella cheese
  • 0 parmesan cheese
  • 0 parmesan cheese
  • 0 parmesan cheese
  • 0 mushrooms
  • 0 mushrooms
  • 0 mushrooms
  • 0 salami
  • 0 salami
  • 0 salami

Equipment

kitchen scalemixing bowlspoonstand mixer with dough hookhammerglass bowlplastic wrapbaking sheetpizza peeloveninfrared thermometer
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