Pizza Dough

Serves: 4

main italian bread

Ingredients

  • 530 ml warm water
  • 12 g sugar
  • 9 g active dry yeast
  • 30 ml olive oil
  • 18 g kosher salt
  • 600 g bread flour
  • additional oil for greasing the dough
  • cornmeal, semolina flour, or coarse-ground whole wheat flour for dusting

Instructions

  1. Start the dough by combining the water, sugar, and yeast in a large bowl and let sit for a few minutes. If the yeast foams, proceed. Add olive oil, salt, and 5 cups of bread flour. Mix until just combined and knead. Add additional flour as needed and knead until elastic.
  2. Divide the dough into four balls, coat with oil, and store in containers. Let rise at room temperature for 2 hours or in the refrigerator for 1-7 days.
  3. Preheat oven with pizza stone/steel for 1 hour at highest temperature. Dust a pizza peel with cornmeal. Stretch dough, add sauce, parmesan, and mozzarella. Bake for 6-7 minutes.

Notes

You may need to adjust the flour quantity for kneading based on dough consistency.

Long, cold rise in the refrigerator is preferred for flavor development.

Preheat the oven well for a crisp crust.