Pizza Dough
Description
You need to PLAN to use this dough, it's not ideal on the same day it is made. I recommend reading through everything below and/or watching AT LEAST the first 14 minutes of the video (the rest of the video is using the dough the next day to make pizza).
As you can see, the 00 Flour recipe has a smaller amounts of both flour and water than the AP recipe and makes fewer pizzas even though the yeast and salt amounts are the same. If you're looking for whole grain or gluten free options, or a pizza dough strong enough to throw up in the air, the book has those as well.
If you have leftover dough after you've made pizzas, pop it back in the fridge and use for flatbreads, a loaf of bread, pizza rolls, cinnamon buns, breadsticks etc. It will keep for at least 10 days and get more flavourful each day.
Ingredients
Pizza dough recipe using 00 Flour (approx 6 x 12" pizzas)
Pizza dough recipe using All Purpose Flour (approx 8 x 12" pizzas)
Instructions for either version
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Get your hand wet before you mix up the dough, it will help with clean up later! Mix the dough, let it sit on the counter for a few hours until it rises and then starts to deflate.
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Cover it and pop it in the fridge overnight (minimum of a few hours if you need to rush it but it just won't taste as good). This dough is MUCH easier to work with when cold.
Note
- The pizza in the thumbnail photo was the 3rd one we made that night. It had roasted garlic cloves smooshed into olive oil in lieu of tomato sauce, thinly sliced fennel, capicollo, sautéed onion, pepperoncini, mozzarella and finished with fresh arugula. - it was delicious!