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Pizza Dough

Prep Time10 minutes
Resting Time1 day
Total Time1 day 10 minutes
Yield: 2 pizzas

Ingredients

  • 355 g cool water (1.5 cups)
  • 2 tsp sugar
  • 1/2 tsp active dry yeast
  • 1 tbsp olive oil, extra virgin
  • 500 g all-purpose or bread flour (3.5 cups)
  • 1 tbsp fine sea salt (plus 1/2 teaspoon)

Instructions

  • Whisk the water with the sugar and yeast in the bowl of a upright mixer, then add the olive oil.
  • Add flour and knead for 5 minutes using the dough hook attachment for 5 minutes on the lowest speed.
  • Scrape any dough down the sides and cover with plastic wrap or a damp kitchen towel.
  • Let rest for 30 minutes.
  • Knead the salt into the dough until it is fully incorporated
  • Cover with plastic wrap and refrigerate for 24 hours (at least overnight).
  • After chilling, take the dough out of the bowl onto a well-floured surface. Split it into 2 pieces equal pieces, and then form each piece into a ball by pulling the dough into itself at the bottom while rotating in your hands.
  • Let the dough balls rest on the well-floured surface, covered by a kitchen towel until they double in size. The amount of time will vary greatly depending on the temperature of the kitchen - anywhere from 2 - 6 hours. If your kitchen is very cold, let them rise covered, on a floured baking sheet inside an oven with the light turned on, but no actual heat on.
  • When the dough has risen to double the original size, and slowly rises back if you poke it, then it is ready to use to make pizza.