Artisan Pizza Dough (Print Version)
# Ingredients:
01 -
500g (4 cups) bread flour
02 -
325g (1 ⅓ cups) water, room temperature
03 -
10g (2 tsp) fine sea salt
04 -
1g (¼ tsp) instant yeast
05 -
5g (1 tsp) olive oil
# Instructions:
01 -
In a large bowl, combine flour, salt, and yeast. Add water and mix with a spoon or hands until no dry flour remains. Let rest for 30 minutes (autolyse step).
02 -
Drizzle in olive oil and knead the dough for 5 minutes until smooth. Cover and let rise at room temperature for 12-24 hours (slow fermentation).
03 -
Turn dough onto a floured surface and divide into 2-4 equal pieces. Shape into balls and let rest for 1 hour before using.
04 -
Preheat oven to 500°F (260°C) with a pizza stone inside. Stretch dough into a round shape, add toppings, and transfer to the hot stone. Bake for 7-10 minutes until bubbly and golden brown.
# Notes:
01 -
Garlic Herb Dough: Add 1 tsp garlic powder and 1 tsp dried oregano to the dough.
02 -
Whole Wheat Dough: Swap 25% of the flour with whole wheat for a nuttier taste.
03 -
Neapolitan Style: Use 00 flour for a lighter, airier crust.