Pizza Dough
Directions
- 1In a large bowl, mix together cold water, oil, flour, salt, sugar, and yeast.
- 2In a large bowl, mix together cold water, oil, flour, salt, sugar, and yeast.
- 3In a large bowl, mix together cold water, oil, flour, salt, sugar, and yeast.
- 4Combine with a wooden spoon.
- 5Combine with a wooden spoon.
- 6Combine with a wooden spoon.
- 7Once it's roughly combined, transfer it to a cutting board.
- 8Once it's roughly combined, transfer it to a cutting board.
- 9Once it's roughly combined, transfer it to a cutting board.
- 10Knead the dough for eight minutes by hand. Avoid adding any additional flour.
- 11Knead the dough for eight minutes by hand. Avoid adding any additional flour.
- 12Knead the dough for eight minutes by hand. Avoid adding any additional flour.
- 13If it gets sticky, let the dough sit for a few minutes before kneading it again.
- 14If it gets sticky, let the dough sit for a few minutes before kneading it again.
- 15If it gets sticky, let the dough sit for a few minutes before kneading it again.
- 16After at least eight minutes of kneading, rest the dough under the mixing bowl.
- 17After at least eight minutes of kneading, rest the dough under the mixing bowl.
- 18After at least eight minutes of kneading, rest the dough under the mixing bowl.
- 19For the next hour, perform three sets of stretch and folds like this every 20 minutes, resting the dough under the bowl in between.
- 20For the next hour, perform three sets of stretch and folds like this every 20 minutes, resting the dough under the bowl in between.
- 21For the next hour, perform three sets of stretch and folds like this every 20 minutes, resting the dough under the bowl in between.
- 22By 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. This is known as the windowpane test.
- 23By 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. This is known as the windowpane test.
- 24By 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. This is known as the windowpane test.
- 25Let the dough rest for one more hour after this before cutting it into two.
- 26Let the dough rest for one more hour after this before cutting it into two.
- 27Let the dough rest for one more hour after this before cutting it into two.
- 28To ball the dough, continuously fold the dough under itself until tight.
- 29To ball the dough, continuously fold the dough under itself until tight.
- 30To ball the dough, continuously fold the dough under itself until tight.
- 31Make sure the bottom seam is completely sealed.
- 32Make sure the bottom seam is completely sealed.
- 33Make sure the bottom seam is completely sealed.
- 34Once the dough is balled, place the dough balls in a lightly oiled and sealed container and refrigerate for at least 48 hours. Remove two to three hours before using it.
- 35Once the dough is balled, place the dough balls in a lightly oiled and sealed container and refrigerate for at least 48 hours. Remove two to three hours before using it.
- 36Once the dough is balled, place the dough balls in a lightly oiled and sealed container and refrigerate for at least 48 hours. Remove two to three hours before using it.
Ingredients
- 485 g King Arthur flour
- 485 g King Arthur flour
- 485 g King Arthur flour
- 290 g cold water
- 290 g cold water
- 290 g cold water
- 12 g oil
- 12 g oil
- 12 g oil
- 1.2 g instant dry yeast
- 1.2 g instant dry yeast
- 1.2 g instant dry yeast
- 12 g salt
- 12 g salt
- 12 g salt
- 5 g sugar
- 5 g sugar
- 5 g sugar
Equipment
large bowlwooden spooncutting boardmixing bowl