Recipe: Pizza Dough!

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Dish Type : Entree / Bread | Serves 2 x 12” pizzas

00 Flour is an italian flour that’s finely milled and higher in protein which makes it fantastic for pizza crust! Using a mix of 00 flour and AP flour for pizza dough can lead to a superior crust that is both flavorful and has an ideal texture, balancing chewiness with crispiness, and making the dough easier to handle and shape! I highly recommend if you bake or meal prep that you get a cheap digital kitchen scale - nothing is as accurate as weight! Scooping, leveling, packing, eye-balling can all throw off a recipe to disastrous proportions.

Ingredients:

• 153g 00 Flour (1-1/4 cup)

• 153g All Purpose Flour (1-1/4 cup)

• 8g salt (1 tsp)

• Dried herbs, optional* (I love basil and/or oregano)

• 7g yeast (1-packet)

• 200g water (warm but not hot)

• 1 tsp honey

• 4g good olive oil (1 tsp)

• additional flour for dusting dough if sticky and for making pizza

Directions:

1. Lightly oil two bowls that are deep enough for two dough balls to rise in, set aside

2. In a small bowl combine warm water, honey and yeast. Stir with fork to combine and set aside until foamy - about 8 minutes. Stir olive oil in.

3. In large bowl whisk flours, salt and any optional herbs

4. Add wet ingredients to dry and stir to combine

   1. You can use a stand mixer with a dough hook

   2. You can also just use your hands, it will be fine as well

5. Begin to knead into a cohesive ball

6. If it’s too sticky, add just enough flour to make it not stick to your fingers

   1. Too much flour results in a heavy dough that won’t rise

   2. Too little flour and it’s impossible to roll out

7. Once it’s a cohesive ball, split it in two (ideally by weight - tare an empty bowl, weigh the ball and split into two balls. Turn each ball in an oiled bowl, cover with plastic and set aside.

   1. If it is cold or drafty or dry weather, you can try the oven trick in notes*

8. Let it rise for minimum 2 hours (I’ll admit I’ve done less) and up to 8 hours.

Notes:

Proofing Trick: Dough loves a warm, draft-free environment to rise in! Create your own proofing cabinet by turning on the oven light and placing the covered bowls in the oven. DO NOT PREHEAT OVEN with dough inside :)

Make Ahead: You can make this ahead and keep in the fridge up to 24 hours or freeze in a ziplock bag sealed tightly around the dough, thaw in the fridge for 24 hours before using. If refrigerated, let rise in an oiled bowl until room temperature (1 hour+) before using.