Easy Pizza Dough
Ingredients: Water, Active Dry Yeast, Sugar, 00 Pizza Flour, Kosher Salt · 15 min cook time · 250kcal · $8.20
Ingredients
2cup Water, 2tsp Active Dry Yeast, 1pinch Sugar, 4cup 00 Pizza Flour, 2tsp Kosher Salt, 2tbsp Olive Oil, 0.5cup Pizza Sauce, 1cup Mozzarella Cheese, 1tsp Garlic Powder, 1pinch Black Pepper
Instructions
1. Start with about half a cup (100ml) of water per pizza. For four pizzas, use two cups of water.
2. Add half a teaspoon of active dry yeast per pizza (or a little more for a yeasty flavor).
3. Add a tiny pinch of sugar per pizza to aid fermentation and flavor, but avoid too much as it can make the dough dense.
4. Add 00 pizza flour, starting with roughly twice the volume of flour to water. 00 flour is finely ground and helps create a smooth, papery crust with good gluten development.
5. Add half a teaspoon of coarse kosher salt per pizza. Adjust based on toppings and preference.
6. Add a small amount of olive oil to enrich flavor and texture, but avoid too much to prevent cakiness.
7. Stir in as much flour as possible with a wooden spoon until the water no longer accepts the flour easily. This keeps your hands clean from sticky dough.
8. Cover the bowl with a wet towel to prevent drying and let it rest for at least 15 minutes. This allows the flour to hydrate and gluten to develop, making the dough stretchier.
9. After resting, the dough will be much stickier. You can now incorporate more flour without excessive effort. Continue mixing until it's a very wet dough (70-80% hydration).
10. Divide the dough into individual portions. You can use a scale for accuracy or simply pinch off equal amounts by eye. Place each portion in a glass container with a tiny bit of olive oil, rolling it around to coat the inside of the vessel.
11. Cover the containers to prevent the dough from drying out. You can let them rise in the refrigerator for a few days to a week for enhanced flavor. For immediate use, let them rest for 20 minutes to relax the gluten structure before shaping.
12. To make pizza bread from aged dough, get the dough out of the container (it will be mushy). Place it on a plate, drizzle with olive oil, garlic powder, pepper, and coarse salt. Bake on a preheated pizza steel in the hottest oven possible until golden brown.
13. To make a fresh pizza, get a dough portion out of its container, oil side up. Stretch it out using gravity or by tossing it in the air. Place it on a pizza peel dusted with flour.
14. Top the stretched dough with sauce, cheese, and any desired toppings. Slide it onto a preheated pizza steel in the hottest oven possible and bake until the crust is golden and the cheese is bubbly.
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