Foolproof Pizza Dough
One of the things we put on our wedding registry was a pizza oven and we were so glad when a bunch of people from my Mom’s office pooled in to gift us one of the best gifts we received at the wedding: an Ooni pizza oven!
For months, we have been testing with our pizza sauce, dough, and cheese to make some amazing homemade pizzas. While we are still testing the many elements of a pizza, I think we have nailed the cold-proofed dough. Here’s how we made it!
Ingredients
Flour: TWF has great pizza flour. 1000g (about 8 cups)
Water: 650ml (about 2⅔ cups), lukewarm for yeast activation and cold for dough mixing
Salt: 20g (about 4 teaspoons)
Active Dry Yeast: Approximately 1.25g (since 1g instant yeast is the original, 1.25g is about ⅓ teaspoon + a pinch more)
Olive Oil: For greasing
Method
Step 1: Activate the Yeast
Activate the active dry yeast in a small portion of lukewarm water (about 50ml) from your total amount, as previously described. Ensure the water temperature is between 105°F to 115°F (about 40°C to 46°C) and let it sit for 5-10 minutes until it becomes foamy.
⠀Step 2: Mix the Dough
Attach the dough hook to your stand mixer.
In the mixer's bowl, combine the flour and salt. With the mixer running on a low setting (to avoid flour going everywhere), gradually add the activated yeast mixture and the remaining cold water to the flour.
Once all the water is added, increase the speed to medium and knead the dough for about 7-10 minutes, or until it forms a smooth, elastic ball that pulls away from the sides of the bowl.
⠀Step 3: Bulk Fermentation
Transfer the dough to a lightly oiled bowl, cover, and proceed with the initial rest at room temperature for 30 minutes to 1 hour before refrigerating.
⠀Step 4: Cold Fermentation
After the rest, divide the dough into 8 equal parts, shape them into balls, and refrigerate as instructed for 24 to 72 hours.
⠀Step 5: Preparing for Baking
Allow the dough balls to come to room temperature before shaping and baking.
⠀Step 6: Shaping and Baking
Shape the dough on a floured surface and bake as previously described.
Baking
If you are using an Ooni: Follow the instructions in the manual for best results
If you are using a conventional oven use this method
