Name: Pizza Dough
Ingredients: 153 g type 00 flour (about 1 cup plus 1 tbsp); 153 g all-purpose flour (about 1 cup plus 1 tbsp plus 2 tsp); 8 g fine sea salt (about 1 tsp); 2 g active dry yeast (about 3/4 tsp); 4 g extra-virgin olive oil (about 1 tsp); 200 g (200 mL; a little less than 1 cup) lukewarm water

Ingredients

153 g type 00 flour (about 1 cup plus 1 tbsp)
153 g all-purpose flour (about 1 cup plus 1 tbsp plus 2 tsp)
8 g fine sea salt (about 1 tsp)
2 g active dry yeast (about 3/4 tsp)
4 g extra-virgin olive oil (about 1 tsp)
200 g (200 mL; a little less than 1 cup) lukewarm water

Instructions

Combine the 00 flour, all-purpose flour, and salt in a large mixing bowl.
In a small bowl, stir together the lukewarm water, yeast, and olive oil. Pour into the flour mixture.
Knead by hand until well combined, about 3 minutes, then rest for 15 minutes.
Knead for another 3 minutes. Divide into 2 equal pieces and shape each into a ball.
Place the dough balls on a heavily floured surface, cover with a damp cloth, and rise for 3-4 hours at room temperature, or refrigerate for 8-24 hours. If refrigerated, remove 30-45 minutes before shaping.
Shape each ball on a heavily floured surface into a round or square, top, and bake according to the selected pizza method and oven setup.

Notes

Scaling: the base makes two 12 in pizzas. For 1 pizza use 0.5x; for 3 use 1.5x; for 4 use 2x. Scale every ingredient by weight and divide dough into equal balls. Rise time and oven temperature do not multiply.

Pizza Dough

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Ingredients

Instructions

Notes

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