Pizza Dough Formula
Ingredients
- 3 1/4 cup All purpose flour
- 1 tablespoon Yeast
- 2 teaspoons Sugar
- 1 1/4 tablespoons Olive oil
- 1 1/8 cup Water
- 2 teaspoons Salt
- BAKER’S PERCENTAGES
- 100% All purpose flour Starting w/ 480 grams yields the amounts below:
- .70% Yeast 3.0 grams
- 2.0% Sugar 10 grams
- 5% Olive oil 20 grams
- 60% Water 280 grams
- 2.0% Salt 10 grams
Instructions
- 1. Weigh out liquid ingredients and place in large mixing bowl. Weigh out dry ingredients and whisk together, separate from wet ingredients. (Note: if you don’t have a mixing bowl, my instructor said you’ll have to mix by hand. You’d still want to do wet and dry ingredients separate.)
- 2. Pour dry ingredients into the mixing bowl. If using a mixer, use a low speed and stop to scrape down the sides and bottom to evenly combine. Continue mixing until all ingredients are incorporated and a smooth dough ball is formed.
- 3. Remove the dough ball from the mixer and place in oil coated container with a lid or saran wrap. Place in refrigerator for at least 10 hours to allow for fermentation and flavor development; keep it in there no longer than 48 hours.
- 4. Remove dough and cut into four even pieces. (For larger pizzas, cut into two pieces.) Place dough on floured surface and cover with saran wrap for 1-3 hours.
- 5. Shape pizza and top.
