127min 4 ppl
Same-Day Pizza Dough
143 minutes
4 people
Hardover 60 min or 12+ steps
143 min · 5 steps
Hard: over 60 min or 12+ steps
485 kcalper person
Protein 16g
Carbs 96g
Fats 6g
About this dish
Pizza tonight, decided this afternoon. A warm rise trades some of the depth a long ferment builds for a dough that is ready in about two and a half hours, and still bakes to a light, open crumb. Makes four 250g bases.
Allergy Info
Gluten
Diet Info
Vegan
Ingredients
Dried Goods
- strong white bread flour (00 flour preferred)plus extra for dusting500 g
- instant dried yeast7 g
- lukewarm water325 ml
Spices & Seasonings
- Fine sea salt12 g
Oils & Condiments
- Extra-virgin olive oil15 ml
Utensils
- Large mixing bowl
- Whisk
- kitchen scale
- Baking tray
- Clean tea towel
Method
1
Whisk the flour and salt together in a large bowl. Stir the yeast into the lukewarm water — it should feel barely warm to the touch, not hot — then add the olive oil. Pour into the flour and mix by hand until a shaggy dough forms. Turn out and knead for 10 minutes until smooth and elastic.
Approx. 15 minutes
2
Shape into a ball, place in a lightly oiled bowl, cover tightly, and leave somewhere warm for about 90 minutes until roughly doubled. A dough that has doubled will hold a fingerprint when pressed rather than springing straight back.
Approx. 90 minutes
3
Knock the dough back gently and divide into 4 equal balls of roughly 210g each. Cup each one against the work surface to build surface tension, then place on a lightly floured tray.
Approx. 5 minutes
4
Cover the tray and leave the balls to rest for 30 minutes. They should relax enough to stretch without pulling back — if a ball still fights you, give it another 10 minutes.
Approx. 30 minutes
5
Press one ball from the centre outward with your fingertips, leaving the outer 2cm untouched for the cornicione, then stretch to a 30cm round over your knuckles. Use immediately.
Approx. 3 minutes
