Pizza dough recipe
With the oven cured and your tools in place, let’s look at the next step………….dough.
There are many different styles of pizza dough, thin base, thick base, New York, Chicago, Sicilian, and Neapolitan to name a few with various options between flour types, fermentation, hydration and additional optional ingredients such as oils, sugars, malt, herbs etc.
For this first dough blog we’ll use a very basic “forgiving” pizza dough recipe, using only four basic ingredients, here we go….
Pizza dough recipe
Number of Pizzas: 6
Dough ball weight: 175 grams
Ingredients (By Weight)
Flour: 634gr (We recommend Eureka Mills, Stone Ground, White Bread Flour / Alternatively try an Italian “00” flour)
Tap Water: 397gr (62.5% Hydration)
Salt: 13gr
Instant Yeast: 6gr
Dissolve yeast in water, combine water and yeast mixture with flour and salt. Work the dough until well combined, place in lightly oiled airtight container allowing enough space for dough to double in size. Place in refrigerator for 24 hours. After 24 hours, remove from refrigerator and divide into 6 x 175gr dough balls. Cover balls with wrap or cloth to prevent drying and store for 2-3 hours at room
temperature, alternatively place in airtight container and refrigerate for a further 24 hours before resting at room temperature.
After the 2 – 3 hour resting period, the dough should have increased at least 50% in volume, now you are ready to roll out the dough on a well-floured surface to prevent the dough from sticking onto the counter and rolling pin.
Next time we’ll discuss a basic tomato sauce…………..and remember the Theory of Pizza Relativity:
“The most important thing about any pizza recipe is that it is always relative. The ingredients, their age, the water, the weather, the elevation, your equipment, your oven, how long your dough has proofed – all of these make a difference. So there’s no single truth” – Tony Gemignani
