Pizza Dough

Ingredients Link to heading

• 1205g flour
• 5g Instant Dry Yeast
• 759g Water
• 36g Salt

Instructions Link to heading

This recipe makes 8 dough balls.

1. Mix yeast into water
2. Slowly add water to the flour while mixing.
3. Add salt once all water is added and continue mixing.
4. Remove dough from bowl when it starts to come together.
5. Knead for 10 minutes when starts to feel smooth.
6. Shape into a ball and let rest for 5 minutes in a bowl while covered.
7. Take out the dough after 5 minutes and fold it over a few times.
8. Place in the bowl and cover with plastic wrap, let it rest for 1 hour.
9. After 1 hour, cut dough into 2 snakes.
10. Weigh each dough ball for ~250g then pinch and seal the bottom.
11. Place in container and let proof at in the fridge at 2°C till next evening and take the dough out about 2 hours before you want to make the pizzas.

Storage Instructions Link to heading

For longer storage, dough balls can be frozen after their initial 7-8 hour cold fermentation in the fridge.

To use frozen dough:

1. Transfer frozen dough balls to refrigerator the night before use
2. Remove from refrigerator 2 hours before making pizzas