Easy Sugar Free Oil Free 70 Percent Hydration Pizza Dough Recipe

Add 1 g of instant yeast to 1 kilogram of pizza flour and mix with a whisk.

Pour 700 g of cold water into the bowl with the flour and yeast mixture.

Set the mixer to mix for about 1 minute until combined, then add 15 g of salt while the mixer is running.

Run the mixer on speed number one for 14 minutes to knead the dough.

After 14 minutes, remove the dough from the bowl and place it on a clean surface.

Weigh the dough; it should be about 1702 g, which will be divided into six dough balls of approximately 280 g each.

Shape each dough ball by folding in the edges and tightening it with the bottom of your hand.

Spray the dough balls with olive oil spray to keep them moist and place them in a container with a lid.

Let the dough balls rest for 1 hour at room temperature to allow the yeast to activate.

After 1 hour, place the dough balls in the fridge for about 24 hours before using.

Equipment Needed

Dietary

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