Pizza Dough
Directions
- 1In a large bowl, mix together cold water, oil, flour, salt, sugar, and yeast.
- 2Combine with a wooden spoon.
- 3Once it's roughly combined, transfer it to a cutting board.
- 4Knead the dough for eight minutes by hand.
- 5Avoid adding any additional flour.
- 6If it gets sticky, let the dough sit for a few minutes before kneading it again.
- 7After at least eight minutes of kneading, rest the dough under the mixing bowl.
- 8For the next hour, perform three sets of stretch and folds every 20 minutes, resting the dough under the bowl in between.
- 9By the end of the stretch and folds, you should be able to gently stretch the dough thin enough that you're able to see the light through it.
- 10Let the dough rest for one more hour after this before cutting it into two.
- 11To ball the dough, continuously fold the dough under itself until tight.
- 12Make sure the bottom seam is completely sealed.
- 13Once the dough is balled, place the dough balls in a lightly oiled and sealed container and refrigerate for at least 48 hours.
- 14Remove two to three hours before using it.
Ingredients
- 485 g King Arthur Flour
- 290 g cold water
- 1.29 tsp water
- 1.2 micro Instant Dry Yeast
- 12 g salt
- 10 g oil
- 5 g sugar
Equipment
large bowlwooden spooncutting boardmixing bowl
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