RECIPE 7.37
PIZZA DOUGH
Yield: 1 Large Pizza or 8 Individual Pizzas
Method: Straight dough
Fermentation: 30 minutes.
Method: Straight dough
Fermentation: 30 minutes.
Active dry yeast
0.4 oz. (1 Tbsp.)
12 g
3%
Water, hot (90°F/32°C)
2 fl. oz.
60 ml
14%
Bread flour
14 oz.
420 g
100%
Water, cool
6 fl. oz.
180 ml
43%
Salt
0.2 oz. (1 tsp.)
6 g
1.4%
Olive oil
1 fl. oz.
30 ml
7%
Honey
0.75 oz.
20 g
5%
Total dough weight:
1 lb. 8 oz.
728 g
173%
0.4 oz. (1 Tbsp.)
12 g
3%
Water, hot (90°F/32°C)
2 fl. oz.
60 ml
14%
Bread flour
14 oz.
420 g
100%
Water, cool
6 fl. oz.
180 ml
43%
Salt
0.2 oz. (1 tsp.)
6 g
1.4%
Olive oil
1 fl. oz.
30 ml
7%
Honey
0.75 oz.
20 g
5%
Total dough weight:
1 lb. 8 oz.
728 g
173%
- 1 Stir the yeast into the hot water to dissolve. Add the flour.
- 2 Stir the remaining ingredients into the flour mixture. Knead with a dough hook or by hand until smooth and elastic, approximately 5 minutes.
- 3 Place the dough in a lightly greased bowl and cover. Ferment the dough in a warm place 30 minutes. Punch down the dough and divide into portions. The dough may be wrapped and refrigerated up to 2 days.
- 4 On a lightly floured surface, roll the dough into very thin rounds and top as desired. Bake at 400°F (200°C) until crisp and golden brown, approximately 8 to 12 minutes.