Pizza Dough
Posted On 27 September 2024
This is a work-in-progress.
Pizza Dough
Servings: 2 small pies
Equipment
- Parchment Paper
- Stand mixer (optional)
- Pizza Peel (optional)
Ingredients
- 7 grams yeast, instant or active (2¼ teaspoons or 1 packet)
- 175 ml warm water (¾ cup)
- 250-295 grams all-purpose or bread flour, divided (2 – 2⅓ cups)
- 6 grams sugar (1½ teaspoons)
- 5 grams sea salt (¾ teaspoon)
- 26 grams olive oil (+) (2 tablespoons)
- garlic powder, dried basil, Italian seasoning, dried oregano
Instructions
- Add the water to a bowl or the bowl of a stand mixer. Add the yeast and a small pinch of the sugar. If using instant yeast, proceed immediately. If using active yeast, let sit for 10-15 minutes until frothy.
- Add 125g of the flour, the rest of the sugar (6g), the salt (5g), and the olive oil (26g). If desired, add up to ¼ teaspoon of garlic powder, dried basil, and/or Italian seasoning. (In the case of the garlic powder, basil, and Italian seasoning, I'm a firm believer in winging it.)
- Stir well by hand or on low with your mixer, using the dough hook.
- Gradually add another 125 grams of the flour. Dough should be sticky but pulling away from the sides of the bowl. May need to add another 40g depending on humidity.
- In another bowl, drizzle a bit more olive oil.
- If you're going to be cooking in the oven, and you have a stone, put the stone into the oven and preheat oven to 425℉ (215℃).
- Form your dough into a ball and transfer to the oiled bowl, turning to coat. Cover lightly with plastic wrap or a towel or a shower cap and put in a warmish place for 30-60 minutes until doubled.
- Divide your dough into two equal pieces and, on two pieces of parchment, form into rounds. (Full confession: I suck at forming pizza dough into an accurate circle, and it bugs me. There are many videos online showing how to do it. I've watched them. I still suck.)
- Some recommend using a fork and stabbing your dough all over to prevent large bubbles.
- Top with your choice of sauce, cheese, and toppings.
- If desired, cut off the excess parchment.
- Using a peel slide the parchment and pizza onto the stone in the oven and bake for 13-15 minutes.
Notes
- If you have garlic olive oil, use it. You won’t hate me.
- I tried this with 125 grams of bread flour, 125 grams of pizza flour, and then when mixing added probably another 25 grams of pizza flour. Tasted great but may have made the bread flour a little too strong — was hard to form as it fought me.
- If you have sourdough starter discard, you can use that and use less flour and water. (If you use 100g of starter discard, reduce flour and water by 50g each.)
