Step up your home pizza game with this easy (but tasty!) artisan pizza dough, made with our Organic Pizza Flour. The dough is made 1–2 days ahead of time to allow some flavor to develop, there’s minimal prep before you want to make pizzas and a regular old oven (with a little help from a pizza stone or baking steel) should work perfectly fine.
This formula will yield about 4 medium-size pizzas; perfect for a large family. If you’re having friends over, double the recipe and split the dough into smaller rounds (~150 g each) for a personal-size pizza party!
As for toppings, the sky’s the limit… We love to put out a little of everything – various charcuterie meats, fresh herbs & veggies, a couple different kinds of cheese, some olive oil, etc – and let everyone build their own.
With this easy pizza dough recipe under your belt, pizza night will never be the same!
Number of Units: 4 pizzas / Unit Weight: 250 grams / Total Weight: 1000 grams
|PIZZA DOUGH||Baker’s %||Weight||Volume|
|Organic “Type 00 Normal” Pizza Flour||100||562 g||4 c|
|Water||70||394 g||1 ⅔ c|
|Instant Dry Yeast||0.30||2 g||¾ tsp|
|Salt||2.5||14 g||2 tsp|
|EVOO||5||28 g||2 tbsp|
|Mixing Time||Mixer:||Hand / Stand|
|Gluten Structure||Short / Improved|
|First Fermentation||12-15 hours|
|Resting Time||2-5 hours|
|Shaping||Pizza / Disk|
|Proofing||Rm Temp||2+ hours|
*Baking time & temperature could vary depending on oven.
One or two days before you want to bake your pizzas, mix all the ingredients together. A Kitchen Aid style mixer works well for this. Just mix it till the dough starts pulling away from the mixing bowl. Then, place the dough in a covered container and put in your refrigerator for one or two days.
The day you plan to bake:
Remove the dough from the refrigerator and prepare to make your pizza dough balls. 250 g pizza balls are a nice size for pizza and tend to be manageable for all-sized hands. Let the dough balls sit, covered, at room temperature for at least two hours.
While your dough balls are resting, preheat your oven to 500˚F. Place your baking stone or baking steel in the oven at this point. Get that baby nice and toasty. If you using a wood-fired oven, keep your temperature between 550˚F and 750˚F. Lower baking temperatures will give you a thicker more crisp crust. Higher temperatures will give you a softer and less rigid pizza.
When you’re ready to make pizzas:
Sprinkle a bit of flour, semolina or corn meal on your peel (a wood cutting board or baking sheet works great if you don’t have one). Place your dough ball on the peel and gently push it out to form a disk shape. Top the dough with your favorite toppings (this is the fun part).
Transfer pizza to your hot baking stone or steel and bake until the crust looks perfect to you. We like ours just past golden brown – with little burnt bits here and there.