Pizza Dough

Pizza is for parties. We love making pizza dough, then sitting out around the kitchen and talking while each pizza comes out of the oven. This recipe comes from Andris over at BakingSteel.com. A good baking steel goes a long way in making delicious pizza. It cooks hotter and faster than a stone. Next level would to have a legit wood fired brick oven, but we haven’t achieved that level yet.

Ingredients:

Bread flour
Dry yeast
Salt
Warm water

Amounts:

    Pizzas
    Flour (g)
    Salt (g)
    Yeast (g)
    Water (g)
    Total Weight (g)
  


    1
    144.3
    4
    0.3
    101.0
    250
  

    2
    288.7
    9
    0.6
    202.1
    500
  

    3
    433.0
    13
    0.9
    303.1
    750
  

    4
    577.4
    17
    1.2
    404.2
    1000
  

    5
    721.7
    22
    1.4
    505.2
    1250
  

    6
    866.1
    26
    1.7
    606.2
    1500
  

    7
    1,010.4
    30
    2.0
    707.3
    1750
  

    8
    1,154.7
    35
    2.3
    808.3
    2000
  

    9
    1,299.1
    39
    2.6
    909.4
    2250
  

    10
    1,443.4
    43
    2.9
    1,010.4
    2500
  

    11
    1,587.8
    48
    3.2
    1,111.4
    2750
  

    12
    1,732.1
    52
    3.5
    1,212.5
    3000
  

    13
    1,876.4
    56
    3.8
    1,313.5
    3250
  

    14
    2,020.8
    61
    4.0
    1,414.5
    3500
  

    15
    2,165.1
    65
    4.3
    1,515.6
    3750
  

    16
    2,309.5
    69
    4.6
    1,616.6
    4000
  

    17
    2,453.8
    74
    4.9
    1,717.7
    4250
  

    18
    2,598.2
    78
    5.2
    1,818.7
    4500
  

    19
    2,742.5
    82
    5.5
    1,919.7
    4750
  

    20
    2,886.8
    87
    5.8
    2,020.8
    5000
  

    21
    3,031.2
    91
    6.1
    2,121.8
    5250
  

Pizzas	Flour (g)	Salt (g)	Yeast (g)	Water (g)	Total Weight (g)
1	144.3	4	0.3	101.0	250
2	288.7	9	0.6	202.1	500
3	433.0	13	0.9	303.1	750
4	577.4	17	1.2	404.2	1000
5	721.7	22	1.4	505.2	1250
6	866.1	26	1.7	606.2	1500
7	1,010.4	30	2.0	707.3	1750
8	1,154.7	35	2.3	808.3	2000
9	1,299.1	39	2.6	909.4	2250
10	1,443.4	43	2.9	1,010.4	2500
11	1,587.8	48	3.2	1,111.4	2750
12	1,732.1	52	3.5	1,212.5	3000
13	1,876.4	56	3.8	1,313.5	3250
14	2,020.8	61	4.0	1,414.5	3500
15	2,165.1	65	4.3	1,515.6	3750
16	2,309.5	69	4.6	1,616.6	4000
17	2,453.8	74	4.9	1,717.7	4250
18	2,598.2	78	5.2	1,818.7	4500
19	2,742.5	82	5.5	1,919.7	4750
20	2,886.8	87	5.8	2,020.8	5000
21	3,031.2	91	6.1	2,121.8	5250

Instructions:

Three days before you want to make pizza (you can do it anywhere from 1-7 days before, but 3 is the golden number), mix together the appropriate amount of each ingredient above. Mix until no flour clumps remain. No need to knead the dough. Place in fridge for three days.

About 3-4 hours before making your pizza, take the dough out of the fridge and roll into dough balls (watch this video to see how to do this).

Cover dough and let rest until ready to cook. An hour before cooking pizza, heat up pizza steel or stone to the highest temperature your oven will go (ours goes to 550 F).

Roll out doughs (watch this video about how to roll out doughs. You want to do this right so you don’t loose all the beautiful air pockets you created when making your dough balls). The dough balls will be about 250 grams each.

Place rolled out pizza on a pizza peal that has been prepped with corn meal or parchment paper (we like parchment paper because it is clean and easy).

Add toppings to pizza. Slide pizza off peel and into the oven. Bake for 5-10 minutes, checking the bottom of the pizza periodically for doneness.

DinnerJonny HatchAugust 24, 2020Dinner, PizzaComment