The Best Pizza Dough Recipe
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The Best Pizza Dough Recipe
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This is my go dough recipe. Typically use for New York-ish style pizza, but it’s very versatile, forgiving, and flat out delicious. It is 48-72 hours of total fermentation. Recipe and tips below! For two-14 inch pizzas: 400g flour - 280 bread flour/120 AP flour 260g water (65%) 1.2g yeast (.3%) 10g salt (2.5%) 8g oil (2%) 8g sugar (2%in home oven or 5% higher heat oven) TIPS: I Ball the dough the day before pizza. But you can ball 3-5 hours on the day of making pizza as well. I typically
1:04
This is my go dough recipe. Typically use for New York-ish style pizza, but it’s very versatile, forgiving, and flat out delicious. It is 48-72 hours of total fermentation. Recipe and tips below! For two-14 inch pizzas: 400g flour - 280 bread flour/120 AP flour 260g water (65%) 1.2g yeast (.3%) 10g salt (2.5%) 8g oil (2%) 8g sugar (2%in home oven or 5% higher heat oven) TIPS: I Ball the dough the day before pizza. But you can ball 3-5 hours on the day of making pizza as well. I typically
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Best Easy "Pizza Dough" with All-Purpose Flour - Comfortable Food
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0:19
How do I ball up my pizza dough? After dividing the bulk dough into even portions, fold a few times to tighten the gluten, pinch the bottom closed, then roll into smooth, tight dough balls. It’s that easy 👌 4 310g 14” thin pizza 60% hydration 12hr RT & 8hr CT Here’s how you make it: 760g flour blend (456g 00 americana & 304g bread) 456g water 0.31g yeast 23g salt 15g evoo Review on the @Caputo Flour americana 00: Super strong and elastic, similar to a high gluten bread flour, makes a great cris
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