Pizza Dough

Name: Pizza Dough
Yield: 2 pizzas
Cuisine: British
Ingredients: 320 ml Warm water; 11 g Sugar; 5 g instant yeast (same day pizza), 3g instant yeast (two night pizza); 438-500 g plus more as needed, aim for 60-70% hydration; 30 ml plus more for greasing Extra-virgin olive oil; 1 tsp Salt

William @moonie1989

Kawasaki, Japan

i wanted to eat pizza

William @moonie1989

Kawasaki, Japan

i wanted to eat pizza

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Ingredients

2 pizzas

320 mlWarm water
11 gSugar
5 ginstant yeast (same day pizza), 3g instant yeast (two night pizza)
438-500 gplus more as needed, aim for 60-70% hydration
30 mlplus more for greasing Extra-virgin olive oil
1 tspSalt

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Steps

1

If using fresh yeast, in a large bowl, whisk warm water, sugar, and yeast. Let sit for 5 minutes. You can skip this step if it is instant yeast.
2

Add flour, olive oil, warm water, and salt. Mix everything until dough forms and pulls from the sides. Warm water ideal temperature around 40°C.
3

Knead for 5 minutes until smooth and slightly tacky, adding flour if needed.
4

Rest covered for 30m, then fold it on each side once. Repeat 2-3 times.
5

Rest the dough in the fridge for at least 24 hours, best would be 48 hours. You can skip this if you're using it on the same day, the pizza dough won't have the flavor depth (will be like normal bread).
6

Place dough in a greased bowl, cover, and let rise at room temperature until doubled, about 1–1.5 hours.
7

Preheat oven to 246°C (475°F). Grease a pizza pan and sprinkle with cornmeal, if have.
8

Punch down dough, divide in half, and shape each into a 12-inch circle.
9

Add toppings as desired. Bake for 13–15 minutes until golden brown.
10

Sweet version.