Simple Pizza Dough

One of the things I love about making bread and pizza dough is the magic of gluten development. Four ingredients and a little technique and patience and voila! This is one of the simplest pizza dough recipes but it will make a great hand tossed pizza.

No fancy equipment for this one! If you don’t have a kitchen scale you can pick up this inexpensive one on Amazon.

Simple Pizza Dough Recipe

Ingredients

Flour – 420 grams (3.5 cups)

Water – 275 grams (10 oz)

Salt – 12 grams (1.5 tsp)

Yeast – 1 tsp (too small to measure on my scale)

Step 1 – Mix the water and yeast together and let them mingle for about 10 minutes. This will activate the dry yeast. Once you start seeing bubbles, you are good to go. If you don’t see bubbles, the yeast is most likely dead. (Bummer)

Step 2 – Add the salt and flour and stir it all together to combine. Once it is a dry shaggy lump you will need to get in there with a wet hand. No fancy needing here, just grab it and pinch it and combine everything. Here is what it will look like after that:

Little shaggy baby – let this little one rest for 30 minutes.

Step 3 – After letting the shaggy dough rest for 30 minutes you will do your first set of stretch and folds. Grab one edge of the dough and lift it up until you get resistance without tearing and fold it over itself.

Complete a stretch and fold on all 4 sides of the dough.

Flip it over so the seem is facing down in the bowl and push it against the side of the bowl to round of the dough. Continue to pick it up from the bottom and slap against the side of the bowl and round the ball until it is a little smooth and has some tension.

Let this puppy rest for another 30 minutes. It just went through a lot of stretches and pulls and slaps.

Step 4 – After another 30 minute rest complete another set of stretch and folds. This time you want to slap and round this until it is as smooth as possible.

Little smooth dough baby

Step 5 – Let this rest 1-2 hours depending on room conditions. You want it to increase in size by about 50%.

Step 6 – Cut into two equal size pieces and round into two tight dough balls. Place into airtight containers greased with olive oil. Place in the fridge to ferment.

For best results, let them ferment in your fridge for 2-3 days. They will be good in the fridge for up to a week waiting for your pizza party! Make sure you take them out a couple hours before making pizza to allow them to get to room temperature. Enjoy!

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