Step 1 in a large bowl combine dry ingredients step 2 slowly add in the water and olive oil using a fork stir to combine continue mixing around the bowl until a soft ragged dough begins to form step 3 knead the dough in the bowl or on a lightly floured surface
Bake the pizza for approximately 6 minutes on the steel or 7 minutes on the stone give or take until bubbly and charred around the edges if baking on a dark pan you may want to give it a few minutes longer to bake remove the pizza from the oven and top it with fresh basil leaves if desired
Using your fingers pull the dough under itself to make a smooth round ball with the seams tucked into the bottom repeat with the second piece of dough and place each ball seam side down into a floured bowl cover the bowls and allow the dough to rise for 45 minutes to an hour while your oven preheats
Let the dough rise 2nd rise allow the covered dough balls to rise for about 30 minutes in a warm environment like the oven with the light turned on roll out the pizza dough roll out the pizza dough on a lightly floured work surface or non stick baking mat to 1 8 inch thick
Increase the speed to 2 and continue to knead the dough for another 5 minutes refer to instructional video below lightly coat a medium sized bowl including the bottom and sides with extra virgin olive oil lightly oil the pizza place in the bowl and cover with plastic wrap or a towel
Let sit for 2 minutes then stir add the olive oil 00 flour and sea salt mix with a spatula until a thick dough has formed step 2 transfer the dough to a floured surface and knead with your hands until a smooth and slightly sticky dough has formed about 5 minutes
Instructions preheat the oven and pizza stone grill pan turn the oven on to its highest setting in my case this is 482 f 250 c and allow it to preheat with the pizza stone or baking pan in it in the hottest part of your oven for at least 30 minutes and up to 45 minutes or 1hr make the pizza dough
To prepare in a large bowl combine the yeast with the sugar salt lukewarm water and the oil add the flour and use your hands to incorporate it all together knead until it is fully combined about 2 to 3 minutes turn onto floured countertop and knead for 20 to 30 seconds
With clean hands or a spatula knead in the unmixed flour parts let rest for 10 minutes to allow the flour to absorb the water mix on medium speed 3 4 on a kitchenaid for 5 minutes and then on low again for 2 more minutes shape the dough into a ball and place it in a lightly oiled bowl
Use tipo 00 flour tipo 00 flour is the type of italian flour that neapolitan pizza restaurants use it makes for a supple and fluffy dough you can find it at your local grocery or online if you can t find it you can use all purpose flour it will still make great pizza rest the dough for 45 minutes this is key to the best fluffy pizza
1 preheat your oven to its highest temperature typically around 500 550 f 2 transfer the pizza dough to a lightly oiled baking sheet 3 top the dough with your desired ingredients sauce cheese toppings 4 bake for 10 12 minutes or until the crust is golden brown and the cheese is melted and bubbly
2 uncover the risen dough 3 divide the dough into about 8 pieces 4 pinch method to make a smooth dough ball use pinch and tuck method in recipe steps 5 place the dived dough balls in airtight container for final rise 2 boxes with 4 dough balls in each
Mix and store the dough put the water in a 5 quart bowl or in a lidded not airtight plastic food container and add the olive oil yeast salt and sugar or use a heavy duty stand mixer fitted with the dough attachment then add all of the flour and mix with a wooden spoon dough whisk or the mixer
Instructions combine the flour salt and yeast in a bowl or the bowl of your stand mixer stir to combine add the water and olive oil and stir until a raggy dough forms turn the dough out onto a floured surface knead the dough by pushing with the base of your palm then reforming it into a ball
Mix the ingredients together to form a soft dough place the dough in a lightly oiled bowl cover and allow to rise a minimum of 12 hours or up to 24 hours punch the dough to de gass it and divide it into 2 equal sized balls cover the balls of dough and let rest 60 minutes then shape to shape your pizza take a ball of dough and press into a
Dissolve the yeast in warm water with the sugar in a standing mixer bowl add the cool water and dissolved yeast with the mixer on slow speed using the paddle blade add about 1 3 or so of the caputo 00 flour and mix increasing the speed for a minute or two until a smooth batter forms this helps to develop the gluten in the dough
Pizza dough add the flour yeast salt and sourdough starter if using to a large bowl then stir to combine create a 39 well in the center of the flour and pour in the water pour the water into the flour mixture then mix using your hands until a dough forms knead the dough a few times to help it come together
In the bowl of a stand mixer fitted with the dough hook whisk together the flour yeast and salt pour in the water and olive oil and mix on medium low for 10 minutes until the dough is smooth transfer the dough to a greased bowl cover with plastic wrap and let it rise for 2 hours or until doubled inside
Place the dough in a covered container and let rise at room temperature for 45 minutes after this rise refrigerate the dough for 4 to 8 hours when you re ready to bake place a baking stone or steel in the oven and preheat to 450 f deflate the dough and shape it into one large or two smaller balls cover and let rise for 25 minutes
Work and stretch your ball into the desired size working from the inside out place pizza on a pan coated with olive oil take a fork and poke a few holes into the dough to prevent major air bubbles bake at 500 for 5 7 minutes to allow crust to crisp after pre bake remove from oven and add toppings
Add both flours a little at a time stirring at low speed for about 4 minutes until the dough forms a rough ball and pulls away from the sides of the mixing bowl you may need to add a little more flour if it 39 s too sticky or water if it looks dry let the dough rest in the bowl for 15 minutes
Pour the cold water into a bowl of a standalone mixer or separately and add the yeast mixture add just 1 3 of the flour into the water and mix until it becomes a smooth mass keep adding the flour until it s all in pour in the salt and continue mixing until again it s all smooth
Make sure you use enough flour to keep things from sticking dust the top of the dough with flour then use a bowl scraper to cut the dough into two even sections stretch and fold as follows holding onto the dough at two ends pull one end away from the other then fold it back onto itself repeat on the other side
1 combine yeast and 300ml water in a jug and mix to combine place yeast mixture flour salt and oil in a large bowl and mix well to combine
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