Ingredients
Equipment
Method
Instructions
- In a large mixing bowl, combine 2 cups (333g) of 00 flour (or your chosen flour) with 1 cup (333g) of filtered or spring water at approximately 80°F (26°C). Add the scant teaspoon of instant yeast. Stir the mixture with a spoon or dough scraper until no dry flour remains. The dough will be quite shaggy, and that’s perfectly fine!
- Cover the bowl with plastic wrap or a damp cloth and let it sit for about 30 minutes. This resting phase, known as autolyse, allows the flour to fully hydrate, making the dough easier to knead and enhancing gluten development.
- After the autolyse period, sprinkle 1 tablespoon (12g) of kosher salt over the dough. Gradually add ⅔ cup (166g) of filtered or spring water at approximately 105°F (40°C). Mix with your hands until the salt is fully incorporated.
- Turn the dough out onto a lightly floured surface. Knead it for about 8-10 minutes until it's smooth and elastic. You can also use the stretch and fold method by stretching the dough and folding it over itself several times.
- Place the dough back into the mixing bowl and cover it again. Let it rise at room temperature for about 1-2 hours, or until it has doubled in size.
- Once the dough has risen, turn it out onto a lightly floured surface. Divide the dough into two equal portions for larger pizzas or four for smaller ones. Shape each portion into a tight ball.
- Transfer the dough balls to a lightly oiled container or a baking sheet lined with parchment paper. Cover them with plastic wrap or a damp cloth. Place them in the refrigerator overnight. This slow fermentation will develop incredible flavor.
- The next day, preheat your oven to its highest setting (usually around 500°F or 260°C). If using a pizza stone, place it in the oven while it preheats.
- Remove the dough from the refrigerator and let it sit at room temperature for about 30 minutes. Gently stretch or roll out your dough to your desired thickness and shape. Top with your favorite sauce, cheese, and toppings.
- Transfer your topped pizza onto the preheated pizza stone or baking sheet and bake for about 10-12 minutes or until the crust is golden and crispy. Enjoy your homemade pizza!
Notes
- For added fiber, substitute half of the 00 flour with whole wheat flour.
- Store leftover dough in the refrigerator for up to three days.
- Freeze shaped dough balls for long-term storage; thaw overnight in the refrigerator before use.