| ⏲️ Time | ~1hr 15min same-day — 15 min work, 45-60 min rise. Optional 2-3 day cold ferment for better flavor. |
| 🫂 Serves | 2 pizzas (~28cm / 11in each) |
| 📆 Holds | 3 days in the fridge in sealed containers. Freezes well for longer. |
Prerequisites#
Tools#
- Stand mixer w/ dough hook OR clean work surface for hand kneading
- Bench scraper or knife (for dividing dough)
- Kitchen towel or plastic wrap
- Airtight containers (only needed if cold fermenting)
Ingredients#
- 500g tipo 00 or all-purpose flour
- 8g active dry yeast (1 standard packet)
- 7g kosher salt
- 350mL warm water (~40° ± 2°)
- 15mL olive oil
Additional items#
- Flour for dusting.
- Olive oil for coating dough balls.
Make dough#
- Combine the warm water and yeast in a small bowl. Let it sit for 5-10 minutes until it’s foamy on top.
- Add flour and salt to the stand mixer bowl (or a large mixing bowl). Give it a quick stir to combine.
- Pour in the yeast-water and olive oil. Mix with the dough hook on low until a shaggy dough forms (~2 mins). If kneading by hand, stir until it comes together then turn out onto a floured surface.
- Knead on medium speed for ~8 minutes (or by hand: push with the heel of your palm, reform into a ball, repeat). The dough is done when it’s pillowy and smooth with a slightly tacky but not sticky surface. It should pass the windowpane test — pinch off a small piece and stretch it thin enough to see light through without tearing.
Divide and proof#
- Turn the dough out onto a lightly floured surface. Using a bench scraper or knife, divide into 2 equal pieces.
- Shape each piece into a boule: fold the edges under itself while rotating against the surface to build tension. Set each boule on the floured surface and dab the tops with a bit of olive oil to keep them from drying out.
- Cover with a damp towel or plastic wrap. Let rise at room temperature until roughly doubled, 45 minutes to 1 hour.
At this point you have two paths:
- Same-day: go straight to stretching.
- Cold ferment (recommended if you have time): transfer each boule to its own oiled airtight container — large enough for the dough to double again. Refrigerate for 2-3 days. The slow cold rise develops a noticeably nuttier, more complex flavor. When you’re ready to use them, pull the containers out and let the dough come to room temperature on a floured surface under a towel, 30-45 minutes.
