Pizza dough

Ingredients (makes 6 pies)

1. Caputo/Petra Flour – 1100g

2. Water – 682g (62% hydration)

3. Salt – 27.5g (2.5%)

4. Active Dry Yeast – timeline and temperature dependent!

   • Same-day fast (3.5–4 hrs): 2.5 to 3g

   • Same-day slow (8–10 hrs): 0.5 to 0.7g 

   • Cold ferment (1-2 days): 0.2 to 0.3g

   • Note on temperature: If house is warmer (>72F), use low end of range, cooler use high end

Directions

1. Weigh out the dry ingredients

2. Mix the salt and flour together in a large bowl

3. Warm water to ~95F, and mix in yeast until frothy. Let sit for a few minutes

4. Combine dry and wet ingredients and combine by hand until consistent (dough should stop sticking to hands)

5. Cover the dough 

6. [WAIT] Let dough rise for at least 2 hours (fast), but ideally 4-5 hours (same day slow)

7. Turn dough out gently onto the counter in preparation to divide.

8. Segment 300g at a time, to make pizza balls

9. To make your pizza balls, shape each piece of dough into a ball. Gently roll your dough into a ball, then stretch the top of the ball down and around the rest of the ball, until the outer layer wraps around the other side. Pinch the two ends together to make a smooth ball with a tight outer “skin.” 

10. Set your ball seam-side down where it can rest in proofing tray. 

11. Dust your pizza balls with semolina flour. 

12. Seal proofing trays (by stacking them or with plastic wrap). This will prevent the outside of the ball from drying out and creating a crust, and becoming difficult to work with. The top of the pizza ball should be soft and silky.

13. [WAIT] Let balls rest for at least 1 hour (fast), and ideally 3 -4 hours (same day slow)

    1. To check: poke a floured finger into a ball — if it springs back slowly and leaves a small dent, it's ready. Springs back instantly = needs more time. Doesn't spring back = make pizza soon! 

    2. If balls are ready early, refrigerate the tray and pull it out 45-60 minutes before showtime.

14. Make pizza :)