Pizza Dough Recipe | The Perfect Pizza | Part 1/3

Add 2 teaspoons (7 grams or 1 sachet) of instant dry yeast into a stand mixer bowl.

Add 1 teaspoon (5 grams) of granulated sugar to the yeast.

Pour over 1 and 1/3 cups (330 milliliters) of lukewarm water at 38 degrees Celsius (100 degrees Fahrenheit).

Use a whisk to mix the ingredients together to break up any lumps of yeast.

Cover the bowl with a tea towel and let it sit for 5 minutes to allow the yeast to activate.

After 5 minutes, the mixture should be foamy and bubbly.

Add 1/3 cup (80 milliliters) of extra virgin olive oil to the mixture.

Add 3/4 tablespoon (16 grams) of granulated sugar.

Add 750 grams (1.6 pounds) of bread flour to the bowl.

Add 1 and 1/2 teaspoons (7.5 grams) of sea salt flakes.

Place the bowl into the stand mixer and connect the dough hook attachment.

Turn on the mixer to the lowest setting and knead for 4 minutes until the dough is smooth.

Remove the dough hook and bowl from the mixer and place the dough onto a workbench.

Push the dough down and fold it over itself a few times to remove imperfections.

Tuck the sides of the dough into the bottom while rotating to create a smooth dough ball.

Lightly spray or drizzle 1 teaspoon (5 milliliters) of olive oil into a large mixing bowl.

Gently place the dough into the bowl and wrap it tightly to ensure no air can escape.

Allow the dough to proof for 4 and a half hours in a warm dark space.

After 4 and a half hours, check the dough for rising.

Remove the wrap and gently fold the dough onto the work surface.

Portion the dough into balls of 120 grams (4.2 ounces) for a 9 inch pizza or 220 grams (7.7 ounces) for a 12 inch pizza.

Roll the dough into balls using techniques shown in the video.

Sprinkle each ball with a small amount of bread flour on both sides and push down to create an even circle.

Use a rolling pin to roll the dough out into an oval shape, flipping and rotating it until it resembles a smooth circle base about 1 centimeter thick.

Equipment Needed

Dietary

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