Pizza Dough
Directions
- 1In a large bowl, mix together cold water, oil, flour, salt, sugar, and yeast.
- 2Combine with a wooden spoon.
- 3Once it's roughly combined, transfer it to a cutting board.
- 4Knead the dough for eight minutes by hand. Avoid adding any additional flour.
- 5If it gets sticky, let the dough sit for a few minutes before kneading it again.
- 6After at least eight minutes of kneading, rest the dough under the mixing bowl.
- 7For the next hour, perform three sets of stretch and folds like this every 20 minutes, resting the dough under the bowl in between.
- 8By 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.
- 9Let the dough rest for one more hour after this before cutting it into two.
- 10To ball the dough, continuously fold the dough under itself until tight.
- 11Make sure the bottom seam is completely sealed.
- 12Once 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.
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
Equipment
large bowlwooden spooncutting boardmixing bowl