Traditional Pizza Dough
Good pizza dough is about patience, not complexity. By giving the yeast time to work in a cooler environment, you get a base that is crisp on the outside and airy inside.
Control the temperature to control the timing.
If your kitchen is cold, the dough will take longer to rise; if it is hot, keep an eye on it so it doesn't over-proof.
- large mixing bowl
- digital kitchen scale
- bench scraper
- plastic wrap or damp tea towel
What goes in.
- 500gType 00 or bread flour
- 325gwarm water (approx. 75F)
- 10gfine sea salt
- 3ginstant dry yeast
Building Strength Without Overworking
Instead of aggressive kneading, grab an edge of the dough, pull it upward, and fold it over itself. Repeat this around the bowl until the dough feels tight and elastic.
The method.
Mix
Whisk the yeast into the flour in a large bowl. Add the water and stir with a wooden spoon until a shaggy mass forms. Let it rest for 15 minutes.
Incorporate Salt
Sprinkle the salt over the dough. Fold the dough over itself repeatedly until the salt is fully integrated and the dough feels smooth.
Bulk Fermentation
Cover the bowl tightly. Place it in the refrigerator for 18 to 24 hours. The dough should double in size and show small bubbles on the surface.
Divide and Proof
Turn the dough onto a floured surface. Divide into four equal pieces. Shape each into a taut ball and let them rest under a towel for two hours at room temperature before shaping.
Shape
Press your fingers into the center of a dough ball, pushing outward to create a rim. Stretch gently using your knuckles. Do not use a rolling pin, as this crushes the air pockets.
Other turns to take.
Sourdough Base
Replace the instant yeast with 100g of active, bubbly sourdough starter and reduce water by 50g.
Whole Wheat Blend
Substitute 100g of white flour with finely milled whole wheat for a nuttier flavor and denser crumb.
When it doesn't go to plan.
Use a scale; measuring flour by volume is inaccurate and leads to dry, tough dough.
If the dough resists stretching, stop and let it rest for 10 minutes to allow the gluten to relax.
The longer the dough sits in the fridge, the more complex the flavor becomes, though 48 hours is the upper limit for structural integrity.
The ones that keep coming up.
Can I freeze this dough?
Yes. Freeze the dough balls immediately after shaping them into balls, before the final two-hour room temperature proof. Thaw in the fridge overnight.
How do I know when the dough is ready to bake?
It should be soft, pliable, and hold an indentation when you poke it lightly with a finger.
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