Pizza Dough

Prep Time: 30

Cook Time: 5

Proofing time: 5

Total Time: 5 35

Servings: - 4 pizzas

Author: Nico Pallotta

3½ cups (500 grams) pizza flour we recommend Caputo pizza flours. Substitute all-purpose flour, 00 flour, or bread flour.
1¼ cups (300 grams) lukewarm water best if at around 77°F or 25°C.
¾ teaspoon (2 grams) dry yeast we recommend Red Start active dry yeast, Red Star saf instant, Caputo dry yeast, and Dr. Oetker instant yeast.
1½ teaspoon (8 grams) salt
2 teaspoons (8 grams) sugar
2 tablespoons (30 grams) olive oil

Add 1¼ cups lukewarm water, 2 teaspoons sugar, and ¾ teaspoon dry yeast to a small container. Whisk for 30 seconds to dissolve the yeast.
Add 3½ cups pizza flour and 1½ teaspoon salt to a large bowl. Stir to combine.
Stir in the water-yeast mixture and mix with a wooden spoon until combined.
Add 2 tablespoons olive oil and mix for one more minute until incorporated.
Transfer to a clean worktop and knead for 3 minutes until smooth.
Cover the dough with an upside-down bowl and rest for 15 minutes.
Slightly flatten the dough with your hands to make a square, fold it on itself as shown in the picture, and shape it into a ball by rolling it against the worktop.
Put the dough in an oiled bowl, brush the top with olive oil, and cover it with a damp towel or plate turned upside down.
REGULAR PROOFING
Let proof for 4 to 6 hours in a warm corner of your kitchen until it doubles in volume. The ideal temperature is 80°F or 27°C.
Tip: We recommend putting the bowl in a turned-off oven with the oven light on. The mild heat generated from the oven light creates the perfect conditions for proofing.
SLOW PROOFING
Let the dough proof for 30 minutes at room temperature, then put it in the refrigerator for 20 to 48 hours.
Remove it from the fridge and leave it at room temperature for 1½ hours before moving to the next step.
QUICK PROOFING
Triple the dry yeast shown in our recipe box and let proof in a warm corner of your kitchen for 1 to 2 hours or until it doubles in volume.
Transfer the dough to your countertop and cut it into 3 or 4 pieces, depending if you want larger or smaller pizzas.
Roll each piece into a round, smooth ball, as shown in the picture.
Line a baking tray with parchment paper and dust it with flour. Arrange the dough balls on it and cover with a damp towel.
Let it rest for 30 minutes to 1 hour.
Meanwhile, preheat the oven to 480°F or 250°C.
If you are using a pizza stone, put it in the center rack of the oven and preheat it for 30 minutes.
Dust your worktop with a generous handful of flour.
With a flat spatula, go under the pizza dough ball, lift it gently, and turn it upside down on the floured worktop.
Dust the dough ball with flour, then gently turn it over, right side up.
Now, stretch or roll out the dough with your hands or a rolling pin.
You can make Neapolitan pizza, New York pizza, New Haven pizza, Roman Pizza, and Californian Pizza. You could even attempt a Detroit-style pizza.
Slide the dough on a pizza peel, pizza pan, or on a baking tray lined with parchment paper.
Add toppings and cook in the oven.
It takes 4 to 6 minutes in a standard home oven at 480°F or 250°C.
It takes 90 to 120 seconds in a pizza oven like an Ooni at 750°F or 400°C.

Nutrition information is an estimate for the pizza dough divided by 4.

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