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Whether you're a seasoned pizza maker or a beginner in the kitchen, achieving that perfect crust can be a challenge. But don't worry, we've got you covered with our ultimate pizza dough recipe that yields a delicious, crispy, and chewy crust every time. With just a few simple ingredients and a bit of know-how, you'll be on your way to creating mouth-watering pizzas that'll impress family and friends alike.
Ingredients
- 370g warm water (around 95-105°F or 35-40°C is ideal for activating yeast)
- 590g 00' flour or bread flour
- 4g honey
- 2g active dry yeast
- 12g fine sea salt
- 17g extra virgin olive oil
Method
Activate the Yeast
In a small bowl, combine the warm water and honey. Sprinkle the active dry yeast over the surface. Let it stand for 10-15 minutes until it becomes frothy and bubbly, indicating the yeast is active.
Initial Flour Mixture (Autolyse)
In a large mixing bowl, measure out 390g of the flour. Once the yeast mixture is ready, pour it into the flour. Mix by hand until just combined, forming a shaggy mass (a thick slurry). Cover the bowl and let it rest for 20-30 minutes. This process, called autolyse, helps the flour fully hydrate and improves the final texture of the dough.
Add Remaining Ingredients
After the autolyse, add the remaining 200g of flour, along with the 12g of salt and 17g of olive oil to the bowl.
Mix and Incorporate
Mix by hand until the dough comes together into a shaggy ball. It will likely feel dry at first, but keep working it. The moisture will gradually be absorbed.
(Optional Water Adjustment)
If the dough still feels very stiff after a few minutes of mixing, you can add a tiny bit of extra warm water, about a teaspoon at a time, until it forms a slightly sticky but manageable dough. Be cautious not to add too much water at once.
Kneading
Turn the dough out onto a lightly floured work surface. Knead for 15-20 minutes until the dough becomes smooth, elastic, and passes the windowpane test (you should be able to stretch a small piece of dough thin enough to see light through it without tearing).
First Rise (Bulk Fermentation)
Lightly oil a clean bowl with olive oil. Place the dough ball in the bowl, turning it to coat all sides. Cover the bowl with plastic wrap or a damp kitchen towel. Let it rise at room temperature for about 1 hour, or until it has roughly doubled in size. The exact time will depend on the temperature of your kitchen.
Shaping
Gently tip the dough out onto a lightly floured surface. Shape it into a rectangle and divide it evenly down the middle to create two long strips. Cut each strip in half again, resulting in four equal pieces.
Ball Formation
Take one piece of dough and gently pull the edges underneath to create tension on the surface, forming a tight ball. Repeat this with the remaining three pieces. Each dough ball should weigh approximately 230-240g.
Proofing
Lightly flour a proving box or baking sheet lined with parchment paper. Place the dough balls spaced apart. Cover them loosely with plastic wrap or a clean kitchen towel. Let them prove at room temperature for 6-8 hours, or until they have significantly increased in size and are puffy.
Cold Fermentation (Optional)
For enhanced flavor development, you can place the covered proving box in the refrigerator for up to 2-3 days. When you're ready to bake, remove the dough from the fridge about 2 hours before use to allow it to come to room temperature.
Water Temperature
Specifying a temperature range for the water ensures optimal yeast activation.
Autolyse
Introducing the autolyse step will significantly improve the dough's texture, making it more extensible and easier to work with.
Fine Sea Salt
Suggesting fine sea salt helps it dissolve more easily into the dough.
Olive Oil Type
Specifying extra virgin olive oil adds a richer flavor.
Clearer Mixing Instructions
Breaking down the mixing process into stages makes it easier to follow.
Windowpane Test
Mentioning the windowpane test provides a clear indicator of when the dough is properly kneaded.
Bulk Fermentation Time
Emphasizing that the first rise time is approximate and depends on temperature.
Cold Fermentation Benefits
Highlighting the flavor development that occurs during a cold ferment.
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