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Basic Pizza Dough Recipe

“Brevity is the soul of wit” — William Shakespeare, Hamlet

Ingredients, by weight
  • 1000 grams Tipo 00 flour
  • 630 grams of warm water
  • 15 grams salt
  • Pinch of sugar (optional, to kickstart your yeast)
  • 7 grams active dry yeast
  • 30 ml olive oil
Instructions
  1. Activate the yeast. In a small bowl, combine the lukewarm water, sugar and yeast, stir, let sit for 5-10 minutes, or until frothy.
  2. Mix the dry. In a large mixing bowl, mix the Tipo 00 flour and salt.
  3. Form dough. Create a well in the center of the flour mixture, pour in the yeast/water mixture, mix to form dough.
  4. Knead the dough. Knead the dough by hand or in a stand mixer for 8-10 minutes, or until smooth and elastic.
  5. Let it rise. Place the dough in a lightly oiled bowl, cover it with a kitchen towel or plastic wrap, let it rise in a warm place for 1-1.5 hours, or until it has doubled in size.
  6. Divide and shape balls. Punch the dough down, divide it into seven 230-ish gram portions (11″ pizzas), shape into dough balls.
  7. Rest the dough balls. Place the dough balls on a floured surface, cover them, and let them rest for about 15-30 minutes.

That’s it.