Pizza Dough
Ingredients
- 2 cups High gluten flour 263 grams
- 3/4 cup Water 166 grams
- 3/4 teaspoon Salt 4 grams
- 1/2 teaspoon Sugar 4 grams
- 1 teaspoon Olive oil 2.5 grams
- 1/2 teaspoon Instant dry yeast 0.9 grams
Instructions
- Put water into the mixing bowl, add sugar, then add the flour and the yeast. Mix at low speed for about 2 minutes, then mix at medium speed until all of the flour has been picked up into the dough. Add the oil and mix for 2 minutes at low speed, then mix at medium speed until it develops a smooth, satiny appearance (generally about 8 to 10 minutes using a planetary mixer).
- The dough temperature should be between 80 and 85F. Grease dough box and refrigerate overnight for first 24 hours of cold fermentation.
- Bring dough to room temp 2 hours before scaling. Scale the dough into 2 20oz portions and round into balls. Turn the dough balls with salad oil, and return to plastic dough boxes spaced about 2 inches apart.
- The dough balls will be ready to use after 48 hours of cold fermentation
- To use the dough balls, remove a quantity from the cooler and allow them to warm at room temperature for approximately 1.5-2 hours. The dough can then be stretched onto skins, or shaped into pans, proofed, and baked.