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

• Hydration: 60%

• 1x makes 4x 207 g, or 5x 165 g pizzas.

• Original recipe calls for 4 grams (0.8%) ADY.

• When using a Kitchen Aid stand mixer, knead for 10 minutes on 6.

References

• Uuni Pizza Dough

Directions

1. 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.

2. 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

• Hydration: 65%

• 1x makes 2x 259 g, or 3x 173 g pizzas.

• 1.63x makes 4x 212 g, or 5x 169 g pizzas.

• When breaking up the dough into balls it is very sticky.

• Original recipe calls for 2 grams (0.7%) ADY.

References

• Roberta’s Pizza Dough (via New York Times)

Directions

1. Mix together flour, yeast, and salt.

2. Add water and 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

• Hydration: 66%

• 1x makes 2x 237 g, or 3x 158 gram pizzas.

• 1.77x makes 4x 209g, or 5x 167 gram pizzas.

• Original recipe calls for 2 grams (0.7%) bakers yeast.

References

• Roberta’s Pizza Dough (via Serious Eats)

Directions

1. In a medium bowl, thoroughly blend the flour, yeast, and salt. Add the water and, with a wooden spoon or your hands, mix thoroughly.

2. Cover the bowl with plastic wrap or a kitchen towel and allow it to rise at room temperature (about 72°F) for 18 hours or until it has more than doubled.

3. Flour a work surface and scrape out the dough. Divide it into equal parts and shape them: For each portion, start with the right side of the dough and pull it toward the center; then do the same with the left, then the top, then the bottom. (The order doesn’t actually matter; what you want is four folds.) Shape each portion into a round and turn seam side down. Mold the dough into a neat circular mound. The mounds should not be sticky; if they are, dust with more flour.

4. If you don’t intend to use the dough right away, wrap the balls individually in plastic and refrigerate for up to 3 days. Return to room temperature by leaving them out on the counter, covered in a damp cloth, for 2 to 3 hours before needed.

Notes

• first rest: 18 hours

• 1x makes 4x 216 g, or 5x 173 g pizzas.

• Original recipe calls for 1 gram (0.2%) ADY.

References

• Jim Lahey's No-Knead Pizza Dough (via Serious Eats)

Directions

1. Combine flour, salt, and yeast in a large bowl and whisk together. Add water and incorporate into flour using hands until no dry flour remains on bottom of bowl. Cover bowl tightly with plastic wrap and allow to rise at room temperature for 8 to 12 hours.

2. Turn dough out onto lightly floured surface and divide into five even balls. Place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 2 more days, and up to 4. Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking.

Notes

• Hydration: 65%

• Bulk ferment: 8-12 hours

• Cold ferment: 2-4 days in fridge

• Final ferment: 2 hours

• Total time: 58-110 hours (2.4-4.6 days)

• 1x makes 4x 210 g, or 5x 168 g pizzas.

References

• Basic Neapolitan Pizza Dough (via Kenji @ Serious Eats)

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

References

• Thin-Crust Pizza (via Cook's Illustrated)

• http://www.cooksillustrated.com/video/default.asp?newVideo=y&docid=27084

Ingredients

• 315 grams/ml warm water (105-115 F, ~1 1/3 cups)

• 7 g instant yeast

• 495 grams all purpose flour (~3.5 cups)

• 18.25 grams salt (~1 tbsp)

• 12.5 grams sugar (~1 tbsp)

• 2 tbsp olive oil

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

Directions

1. Combine flour, salt, yeast, water, and oil in a large bowl. Mix with hands or a wooden spoon until no dry flour remains. (The bowl should be at least 4 to 6 times the volume of the dough to account for rising.)

2. First rise: Cover bowl tightly with plastic wrap, making sure that the edges are well sealed, then let rest at cool room temperature (no warmer than 75 F) for 8 to 24 hours. Dough should rise dramatically and fill bowl. In a hot kitchen, the dough may overproof near the end of that range.

3. Sprinkle top of dough lightly with flour, then transfer it to a well-floured work surface. Form a ball by holding it with well-floured hands and tucking the dough underneath itself, rotating it until it forms a tight ball.

4. Pour 1-2 tbsps oil in the bottom of a cast iron skillet (or round cake pan). Place the ball of dough in the pan and turn to coat evenly with oil. Using a flat palm, press dough around the pan, flattening it slightly and spreading oil around the entire bottom and edges of the pan.

5. Second rise: Cover tightly with plastic wrap and let dough sit at room temperature for 2 hours (at room temperatures above 75 F, the dough may require less time to rise; at temperatures below 65 F it may require more time). After the first hour, adjust an oven rack to the middle position and preheat oven to 550 F.

6. After 2 hours, dough should be mostly filling the pan up to the edges. Use your fingertips to press it around until it fills in every corner, popping any large bubbles that appear. Lift up one edge of the dough to let any air bubbles underneath escape, then repeat, moving around the dough until there are no air bubbles left underneath and the dough is evenly spread around the pan.

7. Top the dough with pizza sauce, spreading it to the very edge with the back of a spoon. Sprinkle evenly with mozzarella cheese, all the way to the edges. Season with salt. Add other toppings as desired. Drizzle with olive oil and scatter a few basil leaves over the top of the pizza, if desired.

8. Transfer pan to oven and bake until top is golden brown and bubbly and bottom is golden brown and crisp when you lift it with a thin spatula, 12 to 15 minutes. Immediately sprinkle with grated Parmesan or Pecorino Romano cheese, if using. Using a thin spatula, loosen pizza and peek underneath. If bottom is not as crisp as desired, place pan over a burner and cook on medium heat, moving the pan around to cook evenly until it is crisp, 1 to 3 minutes. Remove the pizzas and transfer to a cutting board. Cut into slices and serve immediately.

Notes

• Hydration: 69%

• First rise: 8-24 hours

• Second rise (in pan): 2 hours

• Bake: 12-15 minutes @ 550 F

References

• Foolproof Pan Pizza (via Kenji @ Serious Eats)