04 May 2010

Pizza Dough

I've been making pizza dough for years. It's great for pizza, of course, but it's also great for calzones, bread sticks, and plain old bread.

I've always made the dough by hand in the past, but since I make it much more often, and in larger quantities, I use my KitchenAid with the dough hook.

I also weigh all ingredients (as opposed to volume measurements). It's more accurate and repeatable, and it's actually easier.

This recipe scales the ingredients to match the one in Bob's comment.

The Dough

  • 750 grams high gluten or AP flour
  • 500 grams (.5 liters) cool water
  • 3 grams SAF instant yeast
  • 12 grams salt
  • 48 grams olive oil

Note: You can use bread flour or just all-purpose flour. AP will yield a softer crust.
  1. Mix the flour with the gluten and salt. If you're using instant yeast, add that now, then add the water and olive oil. If you're using active dry yeast, proof it according to the package directions.

  2. Add the flour mixture to the wet ingredients and mix with a whisk.

  3. Knead with the dough hook for 10 minutes.

  4. Remove the dough to a cutting board, and using as little extra flour as possible, knead
    for another minute by hand until you have a smooth ball.

  5. Move the dough to a large, oiled bowl, cover with a damp towel, and let rise for 2
    hours at room temperature or 6 to 24 hours (or a couple of days) in the refrigerator. The dough will double in size at room temperature, and not quite double in the refrigerator.

Here's the dough before and after rising (click to enlarge).