Best Pizza Dough
- Total Time: 1-7 days
- Yield: 4 doughs 1x
Description
Let’s make phenomenal pizza at home with this fail-proof pizza dough! Perfect for the Versa 16 pizza oven, this recipe makes 4 9.5 oz (270 grams) dough balls that are the perfect size for 12″ pizzas, or a 8″ thicker personal pizza. The fermentation process involved sets this apart from most other pizza dough recipes you’ll find! The quality of dough you make will compete with some of the best pizzerias around the world.
Ingredients
- 14oz (425g) warm water
- 1tsp active dry yeast
- 23oz (625g) bread flour or 00 flour
- 2.5Tbsp olive oil
- 2tsp salt
- 2tsp sugar or honey
Instructions
STEP 1: Add yeast to barely warm water in a large bowl (approx 98°F), and set aside. Get another large bowl and add the flour and sugar, mix together.
STEP 2: Add olive oil to the water and yeast. Add generous amounts of the flour mixture to the water mixture 1 cup at a time (if machine mixing). If hand mixing/kneading, pour all of the flour mixture into the water mixture. Add salt halfway thru kneading to avoid killing the yeast. Knead/mix until reasonably together, not perfect.
STEP 3: Place into airtight container with enough room for dough to double in size. Cover top of dough with plastic wrap to prevent “elephant skin”. Immediately move to fridge to bulk ferment for a min of 12hrs and max of 36hrs.
STEP 4: After bulk fermentation, cut into 9.5-10oz dough balls (comfortable 12” medium pizzas) and place into airtight containers. If making pizza that night, allow dough balls to sit at room temp for at least 2hrs before stretching. Dough balls can continue to individually ferment in fridge for up to 1 week, or in the freezer for 2 weeks.
STEP 5: Enjoy!
- Prep Time: 20 minutes
- Cook Time: N/A
- Category: Entre
- Method: Pizza Oven
- Cuisine: Italian/American
