Description
This is a perfect beginner-friendly pizza dough! Simply mix flour, water, salt, and Leaven Foods All-Purpose or Wild Yeast, give the dough a few folds, let it rest, and you’re on your way to great pizza. No mixer required!
Ingredients
Units
Equipment:
- Digital Thermometer
- Measuring Cups/Spoons or Digital Scale
- Mixing bowl
- Baking Stone/Steel or Sheet Pan
Final Dough Ingredients (Amount - Baker's %):
- 5 1/4 cups (650 g) All Purpose Flour - 100%
- 1 3/4 cups (400 g) Warm Water (100℉/38℃) - 62%
- 1 Tablespoons (15g) Table Salt - 2.3%
- 2/3 teaspoon (1.1g) Leaven Foods All Purpose or Wild Yeast - .17%
Instructions
- Incorporate – This dough sits out overnight, so it’s best to start mixing in the afternoon. Start by heating water to about 100℉/38℃-if you don’t have a thermometer, the water should feel warm but comfortable to the touch. Next, measure all of the rest of the ingredients and put everything into a medium sized mixing bowl. Mix together by hand until all of the ingredients are fully incorporated-this should take about 5 minutes.
- Rest – Allow the dough to sit in the mixing bowl for 10 minutes to let the flour hydrate.
- Mix – At the end of the 10 minutes, dump the dough onto a clean work surface and knead by hand for 8 minutes or until the dough feels smooth and pulls away cleanly from the work surface. Here’s a video example of how to knead the dough. How to Knead Dough for Pizza, Bread, Pita etc.. How to Knead Dough by Hand – Kneading Technique
- Bulk Fermentation – After mixing, transfer the dough to a lightly oiled container. Cover the container with a lid or towel and let the dough sit at room temperature (around 73℉/22℃ ). During the first hour and a half of bulk fermentation, perform three sets of stretch and folds 30 minutes apart -as shown in this video. How to Stretch and Fold Sourdough Allow the dough to sit in the warmest area of the house overnight.
- Divide and Shape – The following day, 18-20 hours after the dough was mixed, divide and shape the dough into 4x – 250g portions. If you don’t have a scale, just divide into 4 equal sized pieces. Shape the pieces into balls and place seam side down into lightly oiled containers-cover with a lid or towel. Check out this video if you need instruction on how to shape a pizza dough ball. The best way to shape pizza dough balls
- Proof – Let the dough balls proof at room temperature (about 74℉/23℃ ) for 4-6 hours, or until doubled in size.
- Bake – An hour before baking, preheat your oven to 500℉/260℃. If using a baking stone or steel, place it in the oven to preheat as well. When ready to bake, stretch and top your dough and slide it onto your baking stone or steel and bake for 10 minutes. If using a sheet pan, place your stretched dough onto a sheet pan, top with toppings and bake for 10 minutes.
Notes
Make sure to have a container of water handy to dip your hands as you mix-this prevents the dough from sticking to your fingers too much.