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Best Pizza Dough, Period<\/p>\nBest Pizza Dough, Period<\/p>\n
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Makes two 1-pound (454-gram) balls<\/p>\n
(each makes a proper 16-inch 140.5-cm pie)<\/p>\n
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Important note while making dough: Turn your phone off and don\u2019t speak; it\u2019s a great time to listen, it\u2019s a great time for new ideas, it\u2019s not busy, you are present, and you are somewhere else. Making dough should be a calming, meditative process and a great time to think of new ideas about pizza, or about life in general.<\/p>\n
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114 cups (355 g) cool water<\/p>\n
2 tsp. sugar<\/p>\n
About 14 tsp. active dry yeast<\/p>\n
1 T. extra-virgin olive oil<\/p>\n
314 cups (500 g) all-purpose or bread flour<\/p>\n
1 T. + 14 tsp. fine sea salt<\/p>\n
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Pizza is bread. It\u2019s really simple and a little complicated at the same time. Dough takes planning to develop good flavor, and if you do it right you\u2019ll thank me later. You can make dough with a sourdough starter, but I\u2019ve found that a nice, slow fermentation is more consistent and the results are always perfect. Sourdough can be unpredictable. Find yourself a nice all-purpose or bread flour. I use organic flour, but regular King Arthur will do fine. Traditionally, four ingredients are used in making dough (flour, water, salt, and yeast), but we\u2019re adding sugar to help with fermentation and a little oil to relax and fatten the dough. It took me a couple of years to come up with this process, which produces a dough with excellent flavor, a crispy exterior, and a chewy interior. These measurements are in metric, as traditional Italian recipes always are. This is how I initially learned how to do it. They are more exact, which is vital in baking.<\/p>\n","protected":false},"excerpt":{"rendered":"
Best Pizza Dough, Period Makes two 1-pound (454-gram) balls (each makes a proper 16-inch 140.5-cm pie) Important note while making dough: Turn your phone off and don\u2019t speak; it\u2019s a great time to listen, it\u2019s a great time for new ideas, it\u2019s not busy, you are present, and you are somewhere else. Making dough should be a calming, meditative process and a great time to think of new ideas about pizza, or about life in general. 114…<\/p>\n