Homemade Pizza
Homemade Pizza
Ingredients
For the Pizza Dough
- 280 grams bread flour
- 120 grams all-purpose flour
- 260 grams water
- 1.2 grams yeast
- 10 grams salt
- 8 grams oil
- 8 grams sugar, skip if baking with open flame
For Assembly
- as needed olive oil, for coating containers
- as needed flour, for dusting work surface
- as needed pizza toppings, your choice
Instructions
- 1
Add 260 grams water to a mixing bowl, followed by 1.2 grams yeast. Stir gently with a spoon until the yeast is dissolved.
⏱️ 2 min
- 2
Add 280 grams bread flour, 120 grams all-purpose flour, and 8 grams sugar (skip sugar if baking with an open flame) to the bowl with the water and yeast mixture.
⏱️ 3 min
- 3
Mix all ingredients in the bowl with a spoon until a shaggy, cohesive dough forms. Cover the bowl with a lid and let the dough rest at room temperature for 30 minutes.
⏱️ 30 min
- 4
After the 30-minute rest, sprinkle 10 grams salt and pour 8 grams oil over the dough in the bowl.
⏱️ 2 min
- 5
Incorporate the salt and oil into the dough by mixing. Then, perform a series of folds: Grab a section of the dough from the side, stretch it upwards, and fold it over the center. Rotate the bowl 90 degrees and repeat the stretch and fold. Continue this process, rotating the bowl after each fold, until four folds have been completed. Repeat this entire set of four folds three times, for a total of approximately 12 folds, allowing the dough to become smooth and elastic.
⏱️ 10 min
- 6
Cover the bowl with the dough and allow it to bulk ferment at room temperature for 2 to 3 hours, or until it has visibly doubled in size.
⏱️ 180 min
- 7
Lightly flour a clean work surface. Gently transfer the fermented dough onto the floured surface. Divide the dough into two equal portions. Shape each portion into a tight, smooth dough ball by tucking the edges underneath to create surface tension.
⏱️ 5 min
- 8
Place each dough ball into a separate container that has been lightly coated with olive oil. Cover the containers and transfer them to the refrigerator for cold proofing for 24 to 72 hours.
⏱️ 4320 min
- 9
Approximately 2 to 3 hours before you plan to bake, remove the dough balls from the refrigerator to allow them to come to room temperature.
⏱️ 180 min
- 10
Lightly flour a work surface and one dough ball. Gently press the center of the dough ball with your fingertips, working outwards while leaving a small rim around the edge for the crust. Continue stretching the dough until it reaches a 14-inch diameter, maintaining a round shape.
⏱️ 5 min
- 11
Add your desired toppings to the stretched pizza dough. Bake the pizza until the crust is golden and crispy, the cheese is bubbly, and the underside shows a leopard-spotted, crispy texture.
⏱️ 10 min
- 12
Serve and enjoy the freshly baked pizza.
⏱️ 1 min
Kitchen Tools
Homemade Pizza
For the Pizza Dough
- 280 grams bread flour
- 120 grams all-purpose flour
- 260 grams water
- 1.2 grams yeast
- 10 grams salt
- 8 grams oil
- 8 grams sugar, skip if baking with open flame
For Assembly
- as needed olive oil, for coating containers
- as needed flour, for dusting work surface
- as needed pizza toppings, your choice
Instructions
- 1
Add 260 grams water to a mixing bowl, followed by 1.2 grams yeast. Stir gently with a spoon until the yeast is dissolved.
⏱️ 2 min - 2
Add 280 grams bread flour, 120 grams all-purpose flour, and 8 grams sugar (skip sugar if baking with an open flame) to the bowl with the water and yeast mixture.
⏱️ 3 min - 3
Mix all ingredients in the bowl with a spoon until a shaggy, cohesive dough forms. Cover the bowl with a lid and let the dough rest at room temperature for 30 minutes.
⏱️ 30 min - 4
After the 30-minute rest, sprinkle 10 grams salt and pour 8 grams oil over the dough in the bowl.
⏱️ 2 min - 5
Incorporate the salt and oil into the dough by mixing. Then, perform a series of folds: Grab a section of the dough from the side, stretch it upwards, and fold it over the center. Rotate the bowl 90 degrees and repeat the stretch and fold. Continue this process, rotating the bowl after each fold, until four folds have been completed. Repeat this entire set of four folds three times, for a total of approximately 12 folds, allowing the dough to become smooth and elastic.
⏱️ 10 min - 6
Cover the bowl with the dough and allow it to bulk ferment at room temperature for 2 to 3 hours, or until it has visibly doubled in size.
⏱️ 180 min - 7
Lightly flour a clean work surface. Gently transfer the fermented dough onto the floured surface. Divide the dough into two equal portions. Shape each portion into a tight, smooth dough ball by tucking the edges underneath to create surface tension.
⏱️ 5 min - 8
Place each dough ball into a separate container that has been lightly coated with olive oil. Cover the containers and transfer them to the refrigerator for cold proofing for 24 to 72 hours.
⏱️ 4320 min - 9
Approximately 2 to 3 hours before you plan to bake, remove the dough balls from the refrigerator to allow them to come to room temperature.
⏱️ 180 min - 10
Lightly flour a work surface and one dough ball. Gently press the center of the dough ball with your fingertips, working outwards while leaving a small rim around the edge for the crust. Continue stretching the dough until it reaches a 14-inch diameter, maintaining a round shape.
⏱️ 5 min - 11
Add your desired toppings to the stretched pizza dough. Bake the pizza until the crust is golden and crispy, the cheese is bubbly, and the underside shows a leopard-spotted, crispy texture.
⏱️ 10 min - 12
Serve and enjoy the freshly baked pizza.
⏱️ 1 min