Pizza dough

Ingredients (makes 6 pies)

1. Caputo/Petra Flour – 1000g

2. Water – 620g (62% hydration)

3. Salt – 25g (2.5%)

4. Active Dry Yeast 

   • Same day: 0.5 to 0.75g

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

Directions

1. Weigh out the dry ingredients

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

3. Warm water to ~105F, 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 ~2 hours, or until double. 

7. Punch dough down and push out the air bubbles. 

8. Form the dough into a large ball, then cut it into six 270g equal pieces.

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 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. Let balls rest for at least 1 hour; if not making for more than 1.5 to 2 hours, refrigerate the balls until an hour before show.time.

14. Make pizza :)