Pizza Dough With Yeast
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 12ounces 00 flour like Delvina or King Arthur Italian Style (about 2 cups plus 2 tablespoons)
- 10ounces high-gluten flour like King Arthur’s Sir Lancelot (about 2 cups)
- ½ounce salt (about 4 teaspoons)
- 1teaspoon instant yeast
- Additional flour, for dusting
Nutritional analysis per serving (4 servings)
477 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 100 grams carbohydrates; 4 grams dietary fiber; 0 grams sugars; 14 grams protein; 305 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine flours, salt and yeast in the bowl of a stand mixer. Add 2 cups of room temperature water, then mix on low speed using dough hook until dough binds, about 1 minute, adding more water as necessary. Let rest for 5 minutes. Knead on second-lowest setting for 5 to 7 minutes, until dough pulls away from the bowl and forms a smooth ball. Turn out onto a floured surface, knead and form into a ball, then let rest in a bowl for 3 to 4 hours.
- Step 2
Cut dough into 4 8-ounce pieces. (Or divide into 5 6-ounce pieces for smaller pizzas.) Turn out each piece on a floured surface, folding and kneading each three or four times until it forms a smooth ball. Set each piece in a plastic bin large enough to allow it to double in size, settle a sheet of plastic wrap on the dough, then cover with a lid. Refrigerate for 48 hours, or at least 24 hours, before shaping and baking.
Private Notes
Comments
It's really worth it to track down 00 flour and make this recipe, brings pizza dough to a whole new level and you will not be disappointed, nor will any of your friends lucky enough to try your pizza!
I had to add a bit more flour in order to get the dough to ball up; maybe 1/3 of a cup. I'm keeping this dough for later in the week.
I made the mistake of seeing “20 minutes” for the prep time and then not reading all the way through to see all of the resting times. Makes sense that yeast needs the time to eat and divide. Oops.
I used the pricey flour and Walmart All Purpose flour, there is no difference. Adding a little salt and sugar does,
Made this succesfully in the past, most recent version was very sticky and hard to wrok with. Not sure what I did differently. Anybody got a suggestion?
Flours vary in water content, can absorb water in times of high humidity. Keeping it in airtight storage can help.
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