Pizza Dough

Updated at: Thu, 11 Jul 2024 16:19:59 GMT

Step 1

1. Mix warm water with olive oil, yeast, salt, and sugar then use a sturdy spook to gradually add 680g (about 5 1/3 cups) of all-purpose flour to the bowl and combine until flour has hydrated and has formed into a clump of dough.

Step 2

2. At this point, switch to mixing using your soaking wet hand. Grab and squeeze the dough repeatedly until ingredients are fully incorporated and dough is homogenous.

Step 3

3. Cover the bowl with a lid and let the dough ferment on the counter for 30 minutes.

Step 4

4. Wet your hand to prevent sticking, and perform a series of strength-building folds. To do this, grab a corner of the dough, stretch it out gently, and fold it back over itself. Repeat this process 4-5 times around different parts of the dough.

Step 5

5. After folding, flip the dough so the seams are underneath. Shape the dough into a tight ball by rounding it up from one side to the other while tucking under to create tension. Cover and let sit at room temperature for 60 minutes.

Step 6

6. After the total fermentation time of 90 minutes, turn the dough out onto a lightly floured surface. 7. Divide into four equal pieces, each weighing about 280g.

Step 7

8. Shape by folding the sides inwards and turn 90 degrees to repeat, then flip over and roll into a ball to strengthen further.

Step 8

9. Spray a baking tray with olive oil and place the pre-shaped dough balls on it. Cover and let them rest for 15 minutes to relax before pressing the dough out into a pizza and topping.

Step 9

To make the pizza in a cast iron pan instead, press a dough ball into an oiled cast iron skillet until it's about 8 inches in diameter. Let it rest covered for 10 minutes, then finish pressing out into the pan.

Step 10

10. Dress the dough with sauce and your preferred toppings.

Step 11

11. Bake in a preheated oven at 550°F (285°C) for 10-12 minutes for the pan pizza or 9-10 minutes for a hand-tossed version on a pizza stone or steel.

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