Pizza Dough Recipe
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750 grams of Tipo 00 Flour
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490 grams of water (65% hydration)
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15 grams of salt
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5 grams Active Dry Yeast or 7.5 grams of fresh yeast
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1 TSP Sugar
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1 TSP Olive Oil
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In a mixer add salt to flour and stir with dough hook on low speed
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In a separate bowl, mix water and sugar together. *Water temperature must be 38 C - 43 C (100F – 110F)
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Once the sugar is dissolved, add yeast and let proof for 10 minutes. *If yeast does not bubble to the top, it is no good.
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Add water to flour and mix on low speed until formed into a ball. (1-2 min)
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Increase speed to medium for 4 minutes
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With a brush spread oil on the bottom of another bowl where the dough will rise.
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Transfer dough from mixer bowl to rising bowl and let rise for a minimum of 2 hours in a warm setting.
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Place dough on a lightly oiled surface (no flour), and gently form the dough to a log shape.
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With a knife or by hand, separate dough into 8.5 Oz or 240 grams balls.
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Place each ball on a flat tray (lightly oiled) and let rise for another 1-2 hours.
NOW YOU’RE READY TO MAKE PIZZA!