You can use this dough right away to make your favorite pizza, or put the dough in the fridge overnight to enhance the flavor. I put the dough in the fridge during the primary or first fermentation stage however, you can also do it during the proofing stage.
Cook Time: 8-12 minutes
Oven Temperature: 450-500 degrees
Servings: 8 slices
- 370 grams of bread flour (If you don’t have bread flour, use an unbleached high protein all-purpose flour such as King Arthur brand.
- 230 grams of warm water 110 – 112 degrees
- 5 grams of Instant yeast (use room temperature yeast)
- 14 grams of Extra Virgin Olive Oil
- 6 grams of Kosher salt
- 15 grams of granulated sugar
- Coarse yellow cornmeal for dusting the peal or the cookie sheet
- Warm the water to 110-112 degrees. Stir the yeast into the water. Cover with a clean dish cloth and allow to proof for 3 to 5 minutes until yeast is bubbly.
- In the bowl of your mixer with the paddle attachment: add in the oil, flour and yeast mixture. Combine just until all flour has been absorbed. Cover with plastic wrap or bowl cover and allow to rest for 30 minutes.
- Switch to the dough hook: Add the sugar and salt to the mixture. Knead the dough for 5 minutes on low. #2 on a Kitchen Aid mixer.
- Cover and allow the dough to rest for 4-5 minutes.
- Knead with the dough hook for 4-5 minutes on low or #2 if using a Kitchen Aid mixer.
- With your hands, round the dough into a smooth ball and place in a greased container. Cover with plastic wrap and allow to double in size. This usually takes between 2-3 hours at room temperature. At this point, you can place the covered container in the fridge and ferment overnight.
- If the dough was refrigerated overnight, allow the dough to come to room temperature and doubled, before this next step.
- Punch the dough down to remove air bubbles. If you are making two smaller pizzas, divide the dough in half. Leave the dough in one portion if making one large pizza. Place the dough balls on a lightly greased cookie sheet to proof. Cover lightly with plastic wrap that has been sprayed with oil. Let rest for 1-2 hours, or until the dough has doubled in size.
- While the dough is proofing, preheat your oven and your stone (if using a stone) to 450-500 degrees. I bake my pizzas in a 450-degree oven, however, every oven is different.
- Stretch the dough out into the desired shape with your hands. DO NOT roll the dough using a rolling pin. Rolling the dough will change the texture to create a tougher dough. The dough will make two 12″ disks or one large pizza.
- If using a stone, place the dough on a pizza peel and add the sauce and toppings of your choice. If using a cookie sheet, lightly oil the sheet and dust with cornmeal. The cornmeal helps to create a crisp bottom crust. I prefer to use a dark cookie sheet for pizzas.
- Bake in for 8-12 minutes, depending upon your oven, or until the bottom of the crust is golden brown and crispy.
- Slice, serve warm and ENJOY! 🙂
NOTE: The dough can be refrigerated for up to 3 days.