Pizza Dough www.tiktok.com 72 mins Pick the duration units Minutes Hours Serves 2 Serves Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export Copied! Copy Exporting... Plain text Exporting... Notion markdown Exporting... Evernote enex Print Cancel Edit save Directions 1. In a large bowl, mix together cold water, oil, flour, salt, sugar, and yeast. 2. Combine with a wooden spoon. 3. Once it's roughly combined, transfer it to a cutting board. 4. Knead the dough for eight minutes by hand. Avoid adding any additional flour. 5. If it gets sticky, let the dough sit for a few minutes before kneading it again. 6. After at least eight minutes of kneading, rest the dough under the mixing bowl. 7. For the next hour, perform three sets of stretch and folds like this every 20 minutes, resting the dough under the bowl in between. 8. By the end of the stretch and folds, you should be able to gently stretch the dough thin enough that you're able to see the light through it. This is known as the windowpane test. 9. Let the dough rest for one more hour after this before cutting it into two. 10. To ball the dough, continuously fold the dough under itself until tight. 11. Make sure the bottom seam is completely sealed. 12. Once the dough is balled, place the dough balls in a lightly oiled and sealed container and refrigerate for at least 48 hours. Remove two to three hours before using it. 1. In a large bowl, mix together cold water, oil, flour, salt, sugar, and yeast. 2. Combine with a wooden spoon. 3. Once it's roughly combined, transfer it to a cutting board. 4. Knead the dough for eight minutes by hand. Avoid adding any additional flour. 5. If it gets sticky, let the dough sit for a few minutes before kneading it again. 6. After at least eight minutes of kneading, rest the dough under the mixing bowl. 7. For the next hour, perform three sets of stretch and folds like this every 20 minutes, resting the dough under the bowl in between. 8. By the end of the stretch and folds, you should be able to gently stretch the dough thin enough that you're able to see the light through it. This is known as the windowpane test. 9. Let the dough rest for one more hour after this before cutting it into two. 10. To ball the dough, continuously fold the dough under itself until tight. 11. Make sure the bottom seam is completely sealed. 12. Once the dough is balled, place the dough balls in a lightly oiled and sealed container and refrigerate for at least 48 hours. Remove two to three hours before using it. Add Direction Ingredients 485 g King Arthur flour 290 g cold water 12 g oil 1.2 g instant dry yeast 12 g salt 5 g sugar - + - + - + - + - + - + Add ingredient Equipment large bowl wooden spoon cutting board mixing bowl Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe
