Best Pizza Dough

By lihui

12 Person

200 Minutes

0 Calories

This recipe provides a delicate, extraordinarily flavorful dough that will last in the refrigerator for up to a week. It rewards close attention to weight rather than volume in the matter of the ingredients and asks for a mixture of finely ground Italian pizza flour (designated “00” on the bags and available in some supermarkets, many specialty groceries and always online) and regular all-purpose flour. As ever with bread, rise time will depend on the temperature and humidity of your kitchen and refrigerator.

Ingredients

4 g Extra-virgin olive oil
2 g Active dry yeast
8 g Fine sea salt
153 g All-purpose flour
153 g Flour

Method

01

In a large mixing bowl, combine flours and salt.
02

In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
03

Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)
04

To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.

Related Tags

Best Pizza Dough

4.3

( By lihui )

01 Information

Grade easy
Serving 12 servings
Total Time 200 Mins

02 Ingredients

4 g Extra-virgin olive oil

2 g Active dry yeast

8 g Fine sea salt

153 g All-purpose flour

153 g Flour

03 Method

Step 1

In a large mixing bowl, combine flours and salt.

Step 2

In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.

Step 3

Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)

Step 4

To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.

04 Author

lihui

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