Day 2 of Making Pizza at Home: Easy Dough Recipe

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Издатель
For two-14 inch pizzas:

-400g flour - 280 bread flour/120 AP flour
-260g water (65%)
-1.2g yeast (.3%)
-10g salt (2.5%)
-8g oil (2%)
-8g sugar (2%in home oven or omit in outdoor oven)

TIPS:

-I Ball the dough the day before pizza. But you can ball 3-5 hours on the day of making pizza as well.

-I typically use @kingarthurbaking flours and Fleischmann INSTANT dry yeast.

-If you don't like sugar, then don't use it. I just like the coloring it provides. Or you can use honey or non diastatic malt powder.

-The goal of cold water is to manage the dough temperature throughout the process. Higher temp doughs during mixing can overproof faster.

-If using a mixer, I recommend adding crushed ice.

-When mixing, I always "under mix" so we can perform some stretch and folds to build gluten.
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