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Pizza Dough

Pizza Dough

By Diane UngerAugust 7, 2017

  • Makes
    4 8-ounce portions
  • Cook Time
    1½ days
  • Active time plus cooling
    20 minutes active
  • Rating

Though any variety of bread flour will work, we liked King Arthur Flour best. It has a higher protein content, producing crusts with good flavor, nicely crisped surfaces, and a satisfying chew. Making the dough with cool or cold water helps prolong the fermentation process, which provides better flavor. When dividing and fermenting the dough, quart-size plastic bags (coated with cooking spray) are easiest, but well-oiled 1-pint deli containers or bowls work well, too.

Tip

Don’t shorten the fermentation and room-temperature warming times. The dough requires at least 24 hours in the refrigerator to ferment, then needs to come up to 75°F before shaping.

Ingredients
  • 548

    grams (4 cups) bread flour, plus more for dusting

  • 1

    tablespoon white sugar

  • ¾

    teaspoon instant yeast

  • 1 ½

    cups cool (65°F) water

  • 1

    teaspoon table salt

Step 1

In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar and yeast. Mix on low to combine, about 15 seconds.

With the mixer running, slowly add the water, then mix on low until a slightly bumpy dough forms and the dough clears the sides of the bowl, about 5 minutes. Cover the bowl with plastic wrap and let rest for 20 minutes.

Step 2

Uncover the bowl, sprinkle the salt over the dough and mix on low until smooth and elastic, 5 to 7 minutes. If the dough climbs up the hook, stop the mixer, push it down and continue kneading.

Step 3

Scrape the dough onto a well-floured counter and divide it into 4 pieces. With floured hands, form each into a taut ball and dust with flour.

Mist 4 quart-size plastic bags with cooking spray, then add 1 ball to each. Seal and refrigerate for 24 to 72 hours.

Step 4

About 1 hour before making pizza, lightly oil 4 small bowls. Remove the dough from the bags and set each in a bowl.

Cover with plastic wrap, then set each bowl into a larger bowl of 100°F water for 30 minutes, or until the dough reaches 75°F, changing the water as needed.

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