Perfect Pizza Dough
Perfect Pizza Dough
Ingredients
For the Dough
- 1000 grams flour
- 700 grams water
- 30 grams salt
- 8 grams yeast
- as needed olive oil, for oiling the bowl and hands
For Dusting and Topping
- as needed flour, for dusting surfaces
- as needed fine semolina, for dusting surfaces
- as needed San Marzano tomatoes, crushed, with salt and basil, for topping
- as needed shredded cheese, for topping
- as needed other toppings, optional, for pizza
Instructions
- 1
In a large mixing bowl or the bowl of a stand mixer, combine the 1000 grams of flour, 700 grams of water, 30 grams of salt, and 8 grams of yeast.
⏱️ 2 min
- 2
Knead the mixture using a stand mixer with a dough hook or by hand until the dough comes together. The dough will be sticky.
⏱️ 10 min
- 3
Pour some olive oil into a clean, large bowl. Transfer the sticky dough from the mixer bowl into the oiled bowl. Knead the dough into the olive oil, pinching all the seams together to form a ball.
⏱️ 5 min
- 4
Cover the bowl with plastic wrap and let the dough rise in a warm place for about 2 hours, or until it has doubled in size.
⏱️ 120 min
- 5
Once the dough has risen, wet your hands to prevent sticking. Gently punch down the dough. Take the dough out of the bowl and cut it into individual pieces, aiming for about 200 to 250 grams per piece for 4 pizzas.
⏱️ 10 min
- 6
Lightly oil your hands or the countertop with olive oil. Take a dough piece and tuck the dough into itself, pinching the seams on the bottom to create a smooth surface on top. Place the dough ball seam-side down on the countertop. Using the side of your hand, gently drag the dough ball on the countertop in a circular motion to further smooth and tighten it into a perfect, seam-free ball. Repeat for all dough pieces.
⏱️ 10 min
- 7
Prepare a sheet pan by dusting it generously with a mixture of half flour and half fine semolina. Place the shaped dough balls on the dusted sheet pan. Lightly dust the top of the dough balls with more of the flour and semolina mixture.
⏱️ 5 min
- 8
Cover the pan containing the dough balls with plastic wrap and let them rise for about 1 hour, or until they have doubled in size again.
⏱️ 60 min
- 9
Preheat your oven to 500 degrees Fahrenheit. If using a pizza stone, place it in the oven during preheating. If using a pizza oven, ensure it's at a high temperature.
⏱️ 20 min•🌡️ 500
- 10
Dust your working surface (e.g., a countertop) generously with the flour and semolina mixture. Take one dough ball and gently spread it out by hand, avoiding a rolling pin. Toss the dough from side to side until it reaches the desired thinness.
⏱️ 3 min
- 11
Place the stretched pizza dough on a pizza peel (ensure the peel is also dusted with flour/semolina to prevent sticking). Spread a thin layer of crushed San Marzano tomatoes (seasoned with salt and basil) over the dough. Sprinkle shredded cheese over the sauce, and add any other desired toppings, keeping them light.
⏱️ 5 min
- 12
Carefully transfer the topped pizza from the peel into the preheated oven or pizza oven. Bake until the crust is crispy and bubbly, and the cheese is melted and golden brown, typically 8-12 minutes depending on your oven.
⏱️ 10 min•🌡️ 500
- 13
Remove the pizza from the oven, slice it, and serve immediately. Repeat steps 10-12 for remaining dough balls.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Perfect Pizza Dough
For the Dough
- 1000 grams flour
- 700 grams water
- 30 grams salt
- 8 grams yeast
- as needed olive oil, for oiling the bowl and hands
For Dusting and Topping
- as needed flour, for dusting surfaces
- as needed fine semolina, for dusting surfaces
- as needed San Marzano tomatoes, crushed, with salt and basil, for topping
- as needed shredded cheese, for topping
- as needed other toppings, optional, for pizza
Instructions
- 1
In a large mixing bowl or the bowl of a stand mixer, combine the 1000 grams of flour, 700 grams of water, 30 grams of salt, and 8 grams of yeast.
⏱️ 2 min - 2
Knead the mixture using a stand mixer with a dough hook or by hand until the dough comes together. The dough will be sticky.
⏱️ 10 min - 3
Pour some olive oil into a clean, large bowl. Transfer the sticky dough from the mixer bowl into the oiled bowl. Knead the dough into the olive oil, pinching all the seams together to form a ball.
⏱️ 5 min - 4
Cover the bowl with plastic wrap and let the dough rise in a warm place for about 2 hours, or until it has doubled in size.
⏱️ 120 min - 5
Once the dough has risen, wet your hands to prevent sticking. Gently punch down the dough. Take the dough out of the bowl and cut it into individual pieces, aiming for about 200 to 250 grams per piece for 4 pizzas.
⏱️ 10 min - 6
Lightly oil your hands or the countertop with olive oil. Take a dough piece and tuck the dough into itself, pinching the seams on the bottom to create a smooth surface on top. Place the dough ball seam-side down on the countertop. Using the side of your hand, gently drag the dough ball on the countertop in a circular motion to further smooth and tighten it into a perfect, seam-free ball. Repeat for all dough pieces.
⏱️ 10 min - 7
Prepare a sheet pan by dusting it generously with a mixture of half flour and half fine semolina. Place the shaped dough balls on the dusted sheet pan. Lightly dust the top of the dough balls with more of the flour and semolina mixture.
⏱️ 5 min - 8
Cover the pan containing the dough balls with plastic wrap and let them rise for about 1 hour, or until they have doubled in size again.
⏱️ 60 min - 9
Preheat your oven to 500 degrees Fahrenheit. If using a pizza stone, place it in the oven during preheating. If using a pizza oven, ensure it's at a high temperature.
⏱️ 20 min•🌡️ 500 - 10
Dust your working surface (e.g., a countertop) generously with the flour and semolina mixture. Take one dough ball and gently spread it out by hand, avoiding a rolling pin. Toss the dough from side to side until it reaches the desired thinness.
⏱️ 3 min - 11
Place the stretched pizza dough on a pizza peel (ensure the peel is also dusted with flour/semolina to prevent sticking). Spread a thin layer of crushed San Marzano tomatoes (seasoned with salt and basil) over the dough. Sprinkle shredded cheese over the sauce, and add any other desired toppings, keeping them light.
⏱️ 5 min - 12
Carefully transfer the topped pizza from the peel into the preheated oven or pizza oven. Bake until the crust is crispy and bubbly, and the cheese is melted and golden brown, typically 8-12 minutes depending on your oven.
⏱️ 10 min•🌡️ 500 - 13
Remove the pizza from the oven, slice it, and serve immediately. Repeat steps 10-12 for remaining dough balls.
⏱️ 2 min