Pizza Dough

Step 1

Measure out 850ml water (lukewarm) into a container.

In a seperate container, measure out 1400g flour.

Step 2

Combine 100ml of the luke warm water, 12g dry yeast, 1tsp of the flour, and 1tsp sugar into a cup and stir with a fork. Let rest for about ⏲ 5 min.

Step 3

Into the bowl of a stand mixer, pour the remaining water. Add 25g salt. Add in the yeast mixture from step 2.

Step 4

Turn on stand mixer, and add flour slowly until all flour is combined into the dough. Once all flour is added to the bowl, add 35ml extra virgin olive oil.

Step 5

Keep mixing until the dough is uniform, and not sticky.

Step 6

Let dough rest for 30 minutes in the bowl.

Step 7

Split dough into approximately 225g balls, place in closed container to raise.

Let dough raise for approximately ⏲ 4h. The exact time depends on humidity, temprature, and how well the yeast activated.

The dough is ready when it has raised to it's maximum and just starts collapsing again.