Same Day Pizza Dough
Ingredients
- 500 g bread flour about 4 cups; all-purpose works too
- 330 g water about 1 1/3 cups, lukewarm (around 90°F)
- 3 g instant yeast 1 teaspoon; see the yeast chart for other timings
- 12 g fine salt 2 teaspoons
- 10 g olive oil 2 teaspoons, plus more for the bowl
- 5 g sugar 1 teaspoon, optional, helps browning in home ovens
Method
- Stir the yeast and sugar into the lukewarm water. Add the flour and mix with a spoon or your hand until no dry flour remains. Cover and rest 20 minutes.
- Add the salt and olive oil. Knead 5 to 8 minutes by hand (or 5 minutes on low with a dough hook) until smooth and stretchy.
- Place in an oiled bowl, cover and let rise at room temperature for about 3 to 4 hours, until roughly doubled and bubbly. Do 2 sets of stretch-and-folds in the first hour if you can.
- Divide into 3 pieces (about 280 g each). Shape into tight balls, place on an oiled tray, cover and rest 1 1/2 to 2 hours until puffy and soft.
- At least 45 minutes before baking, heat a pizza steel or stone on the top-middle rack at your oven's hottest setting, 500 to 550°F.
- Stretch each ball into a 12-inch round by hand, keeping the edge thicker. Top lightly and bake 6 to 9 minutes, until the crust is deep golden with some charred spots.
Notes
Beer pizza dough: replace all the water with the same weight of room-temperature lager or pale ale.
Need it faster or slower? Use 6 g yeast for about 4 hours total, or 1 g yeast and a fridge rise for next-day dough.
Dough balls freeze up to 3 months. Thaw overnight in the fridge, then 2 hours on the counter.