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@mrb mrb/pizza_dough.markdown
Last active Aug 29, 2015

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Best pizza dough
  • 1 2lb bag good AP flour
  • 1 active dry yeast packet
  • 25 grams salt
  • 600 grams water (just over 2 cups)

Mix the salt, yeast, water and about 3/4 of the flour with the paddle attachment (on your stand mixer, or you can try it by hand which I've never done) for about a minute until it is all mixed, it should be pretty loose.

Let it sit, covered, for about 20 minutes.

Knead it on low for 5-7 minutes, until it starts to even out in texture, then start adding the rest of the flour until the dough starts to pull away from the bowl. It should still be pretty wet though. Knead for another 5-7 minutes on med-low, let it rest again for 20 minutes, then remove it to a floured bench, work it with your hands, shape it, and cut it into 4-5 even sized balls.

Rework each of these and put them into very lightly oiled containers, you can use glad or rubbermaid plastic containers if you don't have dough retarders. (I "lightly oil" my containers by dampening a paper towel with oil and rubbing the insides and lid-insides on the containers -- very light indeed! A DOP pizza has very litle oil)

Stash these in the fridge for 2-3 days for a cold rise, which is more controlled and recommended, or leave them out for 24 hours for a warm rise, which can be unpredictable.

You'll need to use a fair amount of flour when working these out.

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