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100%
1
Nutrition balance score
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Ingredients
0 servings
535gall-purpose flour
high protein, such as King Arthur, Baker’s percentage 100%
2ginstant dry yeast
such as SAF, Baker’s percentage 0.4%)
360gwater
at 40°F, 4°C, Baker’s percentage 67%
12gkosher salt
Baker’s percentage 2%)
Extra-virgin olive oil
for oiling proofing containers and dough balls
Digital scale
food processor
Instructions
Step 1
Prep 5 mins
Step 2
Serves 4 servings
Step 3
Combine flour and yeast in the bowl of a food processor. Pulse 3 to 4 times until well-combined. With machine running, add water and continue to process until mixture forms rough ball and no dry flour remains, 10 to 20 seconds. Allow to rest for 20 minutes.
Step 4
Add salt to top of dough and process until a mostly smooth ball of dough forms, 20 to 30 seconds. Dough temperature should register 75°F (24°C) on an instant-read thermometer when mixing is complete. If not, continue to mix in 10 second intervals until it reaches the desired dough temperature. Transfer dough ball to a lightly oiled medium bowl and knead once or twice by hand until smooth ball is formed. Cover bowl and let dough sit for 45 minutes.
Step 5
Using lightly-moistened hands, knead dough in bowl until uniform in texture, 5 to 10 seconds. Cover and let sit at room temperature until puffy and not quite doubled in volume, 60 to 120 minutes.
Step 6
Transfer dough to a lightly floured countertop and divide into four pieces of about 225g (8 ounces) each for 12-inch ovens, or three pieces of about 300g (10.5 ounces) each for 16-inch ovens. Form each portion into a smooth, round ball. Coat exterior of dough ball lightly with oil and place each in a 4- to 7-inch round, lidded plastic takeout container, or on a lightly-oiled tray, spaced at least 2 inches apart, covered loosely but completely. Refrigerate dough for at least 24 hours or up to 4 days (48 to 72 hours is ideal).
Step 7
On the day you plan to bake pizzas, remove dough balls from refrigerator and allow to warm up, covered, 1 to 2 hours before baking. Exact timing depends upon ambient temperature; dough should reach at least 60°F (15.5°C) before stretching and baking.
Step 8
Notes
Step 9
For best results, use a digital scale set in grams to measure . For the yeast, using a jeweler's scale will give you the most precise measurement possible.
Step 10
Once you are comfortable working with this dough, you can try increasing the hydration. I really like this dough at 70% hydration, but it's slightly more difficult to work with, and inexperienced pizza-makers may find that it's more prone to tearing during stretching. To increase the hydration to 70%, use 375g (13.2 ounces) of water in step 1 (an additional 25g).
Notes
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