Pizza Dough

makes enough for 6 pizzas - which works well for a pizza party for 6

 

This is the basic dough recipe. I do make a sponge and let it sit for about 90 minutes to give it more flavor, but this is not a necessary step. 

Also, I always try to make this 2 days ahead to allow the dough to get very yeasty..it really makes a difference in the flavor, so if you can plan ahead, please do!

 

You will need a food scale and a standing mixer.

 

Sponge:

 

15 ounces warm tap water

1 teaspoon active dry yeast

13 ounces bread flour

1 tablespoon dark rye flour (store in fridge)

1 1/2 teaspoons wheat germ (store in fridge)

 

In the bowl of a standing mixer combine the warm water and the yeast. Stir to combine and let sit a few minutes to dissolve.

Add the bread and rye flour and the wheat germ, stir with a wooden spoon to combine.

Wrap with two layers of plastic wrap and tie around the lip with kitchen string or a rubber band.

Cover with a kitchen towel and let rest in a room temperature place for 1 1/2 hours. (Alternatively, proceed to the next step if you don’t have time to let it rest)

 

Uncover the bowl and add:

7 ounces of water (doesn’t need to be warm)

13 ounces of bread flour

1 1/2 teaspoons honey

 

Put the bowl on the mixer stand fitted with the dough hook. Mix on low speed for 2 minutes, add:

1 tablespoon kosher salt

 

Turn the mixer up to medium speed and mix for 6-8 minutes until the dough starts to pull away from the sides. You might need more flour here if it is way too sticky. If so, just add the flour maybe 1/4 cup at a time until it starts to pull away a bit. The dough will be sticky.

 

In the meantime, lightly coat a large mixing bowl with olive oil. Turn the dough out into the bowl and cover with plastic as before.. Set it aside at room temperature for 45 minutes.

 

After 45 minutes, remove the plastic wrap, turn the dough over and replace the plastic wrap, set aside another 45 minutes.

 

After the second 45 minute rest, I just pop the bowl into the fridge for two days. It will continue to rise and bubble. If you don’t want to wait two days then proceed to the next step.

 

Dust a work surface with flour. Turn the dough out onto the  surface and divide into six similar sized segments..I am not so picky as to weigh these