pizza dough

Ingredients

• 375g Bread Flour, 00 preferred
• 300ml Water, lukewarm
• 7g Active Dry Yeast
• 10g Salt
• 15ml Olive Oil

Instructions

1. In a large bowl, dissolve the yeast in the lukewarm water.
2. Add the salt and olive oil to the yeast mixture and stir.
3. Gradually add the flour, mixing with a wooden spoon or your hands until a shaggy dough forms.
4. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 6-8 minutes.
5. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp cloth.
6. Let rise in a warm place for 1-1.5 hours, or until doubled in size.
7. Punch down the dough to release the air.
8. Divide the dough into desired portions (for 2-3 pizzas).
9. Shape into your desired pizza size and shape.

Notes

• Using 00 flour will result in a crispier crust.
• Allowing the dough to rise slowly in the refrigerator for 24-72 hours will develop more flavor.
• For a stickier dough, add a little more flour when kneading.
• Proper kneading is crucial for gluten development, which gives the dough its structure.
• Freeze extra dough balls for later use. Wrap tightly in plastic wrap and freeze for up to 3 months.