Recipe - Pizza Dough
This pizza dough recipe was one I found online (you can find the original recipe here) when looking for a no-knead pizza dough, and it’s worked so well over the years. I added extra olive oil to the dough, which I feel helps its texture. Additionally, if you use olive oil to shape the dough (though you’ll need to use flour when you go to put it on the peel) you get a crispy texture on the outside when you bake it. This recipe can be used to make garlic knots!
I recommend using a kitchen scale for this recipe, as it makes it much more streamlined and everything is measured accurately. However, I’ve included the volumetric measurements in case you don’t have one.
This makes two smaller pizza dough balls, but you can multiply the recipe by 1.5x to make two larger pizza dough balls.
Ingredients:
560g (4 cups) all-purpose flour (or, you can use 50/50 bread flour and all-purpose flour for a chewier dough)
6g (1 1/2 tsp) instant yeast
7g (1 1/2 tsp) salt
340g (1 1/2 cups) lukewarm water
12g (~1 tbsp) olive oil
Instructions:
Combine all ingredients in a large bowl, and mix with a spoon or spatula until most of flour is hydrated. Then, mix by hand until all flour is hydrated. Let rest for 2-12 hours.
One hour before the pizza is going to be baked, punch the dough down. Cut in half and form into two dough balls. Once dough balls are formed, let rest for 20-30 minutes before shaping to allow the gluten in the dough to relax fully.