Pizza Dough

Contents


Notes


References


Uuni Pizza Dough

Ingredients

  • 500 grams 00 flour
  • 300 grams lukewarm water
  • 10 grams salt
  • 15 grams olive oil
  • 4 grams active dry yeast (7.5 grams cake/fresh yeast)

Directions

  1. If using dry yeast activate yeast according to directions with the lukewarm water.
  2. In a stand mixer bowl, add flour, salt, yeast, water, and oil.
  3. After ingredients have combined, knead in stand mixer for 10 minutes on medium. Should result in dough that is stretchy but not sticky.
  4. Proof for 2 hours.
  5. Cut up dough into balls and let proof for 30 mins. If making 12" pizzas dough can be divided up into five 165 gram balls.

Notes

  • Makes ~829 grams of dough. Approx 5x 165 gram pizzas.
  • When using a Kitchen Aid stand mixer, knead for 10 minutes on 6.
  • 60% hydration ratio

History

  • 2017.04.22 Mon
    • Used Antimo Caputo Chef's Flour and a Fleischmann's Original Active Dry Yeast packet.
    • Read the wrong recipe and added 12.5 g sugar and 18.3 g salt
    • Kneaded for 10 minutes in a Kitchen Aid stand mixer on 4. Dough was very stick when done. Should probably have run the stand mixer on a higher setting.
    • Proofed dough for 2 hours.
    • Cut into 5 dough balls.
    • Working out the dough by hand resulted in a very thin center and a thicker crust. Using a rolling ping resulted in a thin but consistent dough.

Roberta’s Pizza Dough (via New York Times)

Ingredients

  • 250 grams 00 flour
  • 250 grams all-purpose flour
  • 325 grams lukewarm water
  • 13 grams salt
  • 7 grams olive oil
  • 3.5 grams active dry yeast (7 grams cake/fresh yeast)

Directions

  1. If using dry yeast activate it according to directions with the lukewarm water.
  2. Add all ingredients into a bowl. Knead with your hands until well combined, approx 3 minutes, then let rest for 15 minutes. Knead rested dough for 3 more minutes.
  3. Cut up dough and shape into balls. Place on a heavily floured surface and cover with a dampened cloth. Let proof for 3-4 hours at room temperature, or 8 to 24 hours in the refrigerator. If refrigerated, allow dough to come to warm to room temperature for 30 to 45 mins before shaping.

Notes

  • Makes ~849 grams of dough. About 5x 169 gram pizzas.
  • 65% hydration ratio
  • When breaking up the dough into balls it is very sticky.

History

  • 2017.09.09 Sun
    • Used Gold Medal Unbleached All-Purpose Flour, Antimo Caputo Chef's Flour, and a Fleischmann's Original Active Dry Yeast packet.
    • Used double the recommended amount of yeast.
    • Kneaded in the Kitchen Aid on 5 for both the initial and second kneadings.

Roberta’s Pizza Dough (via Serious Eats)

Ingredients

  • 500 grams 00 flour
  • 330 grams lukewarm water
  • 7 grams salt
  • 7 grams active dry yeast (3.5 grams cake/fresh yeast)

Directions

  1. If using dry yeast activate it according to directions with the lukewarm water.
  2. Add all ingredients into a bowl. Knead with your hands until well combined, approx 3 minutes, then let rest for 15 minutes. Knead rested dough for 3 more minutes.
  3. Cut up dough and shape into balls. Place on a heavily floured surface and cover with a dampened cloth. Let proof for 3-4 hours at room temperature, or 8 to 24 hours in the refrigerator. If refrigerated, allow dough to come to warm to room temperature for 30 to 45 mins before shaping.

Notes

  • Makes ~894 grams of dough. About 5x 178 gram pizzas.
  • 66% hydration ratio

Pizza Dough (Joy of Cooking)

Ingredients

  • 315 grams/ml warm water (105-115 F, ~1 1/3 cups)
  • 1 packet active dry yeast
  • 495 grams all purpose flour (~3.5 cups)
  • 18.25 grams salt (~1 tbsp)
  • 12.5 grams sugar (~1 tbsp)
  • 2 tbsp olive oilÌ

Directions

  1. In a large bowl (or stand mixer), mix water and yeast, let stand for 5 mins
  2. Mix in remaining ingredients (by hand or on low).
  3. Knead for about 10 min (by hand or on low to medium) until the dough is smooth and elastic.
  4. Transfer dough to a bowl lightly coated with olive oil and turn it once to coat with oil.
  5. Cover with plastic wrap or a clean cloth and let rise in a warm place (75-85 F) until doubled in bulk (1-1.5 hours).
  6. Punch down the dough and divide in half. Roll each piece into a ball and let rest, loosely covered for 10-15 min.
  7. After preparing dough for toppings, coat with olive oil and let rest for 10 min.

Notes

  • rest time: 1-1.5 hours, 10-15 min, 10 min
  • makes 840 grams of dough, enough for two 12-inch pizzas
  • The Joy of Cooking, 75th Anniversary Edition, p 607

No-Knead Pizza Dough (Serious Eats)

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups bread flour, plus more for dusting
  • 1 1/4 tsp kosher salt
  • 1 tsp granulated sugar
  • 1/4 tsp instant yeast
  • 1 1/2 cups room temperature water
  • 1/4 cup extra virgin olive oil, plus more for drizzling

Directions

  1. Whisk together flours, salt, sugar, and yeast in a large bowl.
  2. Incorporate water and olive oil with your hands or with a dampened stirrer until flour is fully hydrated and there are no dry lumps.
  3. Drizzle some olive oil around the perimeter of the dough to prevent sticking. Cover with plastic wrap and store in a warm, dry place, such as an oven with the pilot light on, for 12 to 24 hours to let rise.
  4. Punch down dough, turn out onto a surface lightly dusted with bread flour, and let rest for 20 min. Divide dough into 4 rounds of equal size. Place each round on a heavily floured cotton (not terrycloth) tea towel, flour the top of each round, and fold up the edges of the towels to cover. Let rest for 1 to 2 hours.
  5. Working quickly to prevent sticking, turn out dough rounds one at a time onto a heavily floured cookie sheet and roll out as thinly as possible. You don't have to make a perfect circle of dough.

Notes

  • rest time: 12-24 hours, 1-2 hours
  • enough for four 12-inch pizzas

Thin-Crust Pizza (Cook's Illustrated)

Ingredients

  • 16 1/2 oz bread flour (~3 cups, ~1560 calories)
  • 10 1/2 oz ice water (~1 1/3 cups)
  • 2 tsp sugar (~32 calories)
  • 1/2 tsp instant or rapid-rise yeast
  • 1 tbsp vegetable oil (~120 calories)
  • 1 1/2 tsp table salt

Directions

  1. In food processor fitted with metal blade, process flour, sugar, and yeast until combined, about 2 seconds. With machine running, slowly add water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand 10 minutes.
  2. Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of work bowl, 30 to 60 seconds.
  3. Remove dough from bowl and knead briefly on lightly oiled counter top until smooth, about 1 minute.
  4. Divide dough in half, shape each half into tight ball, coat each ball lightly with olive oil and refrigerate for at least 24 hours and up to 3 days. (Optionally, freeze after 1 day.)
  5. Remove dough from refrigerator and shape each half into smooth, tight ball. Place on lightly oiled baking sheet, spacing them at least 3 inches apart; cover loosely with plastic wrap coated with nonstick cooking spray; let stand for 1 hour.
  6. Coat 1 ball of dough generously with flour and place on well-floured counter top. Using fingertips, gently flatten into 8-inch disk, leaving 1 inch of outer edge slightly thicker than center. Using hands, gently stretch disk into 12-inch round, working along edges and giving disk quarter turns as you stretch. Transfer dough to well-floured peel and stretch into 13-inch round

Notes

  • active time 15 min
  • rest time: 1-3 days, 1 hour
  • makes two 13-inch pizzas
  • the dough for one pizza has about 856 calories

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