Pizza Dough

Preferred Method

Ingredients

1000 g Flour
600 g Warm Water
10 g Salt 10g
1 g Active Yeast

Ingredients

Combine all ingredients in mixer or by hand on clean counter top. Kneed and rest until smooth and all flour is worked in (cover dough when not kneading). Move to large container and cover. Dough will double so make sure container is large enough. Allow dough to rise on (not in fridge) for 12 to 18 hours depending on room temperature.

Punch down and portion out into individual balls of dough (200g, 300g, 400g) each. Cover and leave out until ready to make pizzas. I put mine in a pizza dough container.

Note:

Rolling out the dough take practice and it is hard to explain. There are a lot of videos out there that show different methods. I would look some up and try them out.



Alternate Method

Poolish
  • Flour 200g
  • Water 200g
  • Yeast 5g
  • Honey 5g

Combine together and place in container, 1 hour on counter overnight in fridge

Dough

Poolish – all
Flour 500g
Water 225g
Salt 20g

Combine all ingredients together by kneading and resting until smooth. Shape into ball and rest for one hour covered. Divide and shape into balls. Rest again covered for another hour. Make pizza!