BASIC PIZZA
DOUGH
A tasty, versatile crust from a simple preparation. Start here, then experiment with ingredients and scale the recipe for bigger batches.
MAKES
2 dough balls
INGREDIENTS
DOUGHBAKER'S %
3 cups (about 360 g)100%
1 1/4 cups (about 300 g)84%
1.5 T5%
1 T3%
1.5 tsp2%
1.5 tsp1%
OPEN THIS DOUGH IN THE CALCULATOR →METHOD
- Combine yeast and warm water, sprinkle in the sugar, stir, and set aside.
- Measure the flour into a bowl and set aside.
- Stir, then pour the activated yeast, water and sugar mixture into the mixing bowl.
- Add the flour to the mixing bowl.
- Begin mixing on low speed for about 2 minutes.
- Add the salt and continue mixing.
- Add the olive oil while mixing for the last 2 minutes, or until well blended. Hand knead as needed.
- Place the dough in a lightly oiled bowl, seal or cover it for one hour. The dough should increase in size.
- Punch down the dough, cut it into two equal parts and roll into balls.
- Place the dough balls in a container and refrigerate for 24 to 48 hours.
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