The base of every great pizza. A little flour, water, salt, yeast — and time. The longer the cold rise, the better the flavor. This makes enough for four 10-12 inch pizzas.
Pizza Dough
The base of every great pizza. A little flour, water, salt, yeast — and time. The longer the cold rise, the better the flavor. This makes enough for four 10-12 inch pizzas.
Ingredients
Method
- In a big bowl, combine the flour and yeast. Add the water and stir with a spatula until a shaggy dough forms.
- Let rest 20 minutes (this is the autolyse — it gives you a smoother, easier dough).
- Add the salt and olive oil. Knead in the bowl by hand or in a mixer for 5-7 minutes until smooth and elastic.
- Cover the bowl tightly with plastic wrap and refrigerate at least 24 hours — up to 72. The dough rises slowly and develops deep flavor.
- Pull the dough out 1.5 hours before you want to bake. Divide into 4 equal balls (about 240 g each), place in lightly oiled containers, cover, and let come to room temperature.
- To shape: stretch each ball gently with your hands — knuckles, not a rolling pin — to 10-12 inches. Top, then bake on a preheated stone at 500°F (260°C) for 8-10 minutes.
Notes
Don’t fear sticky dough. Wet hands beat flouring the bench. The longer the cold rise (up to 3 days), the more depth of flavor — try 48 hours if you can wait.