Hand-Mixed, Wood-Fired Pizza Dough
Chef Leo's simple and delicious hand-mixed pizza dough recipe that bakes up wonderfully in a wood fired oven.
Ingredients
- 787 grams all purpose flour (5-1/4 cups)
- 470 grams water (2 cups)
- 7 grams SASF-INSTANT Dry Yeast (2-1/4 tsp)
- 14 grams sugar (1 Tbsp)
- 18 grams sea salt (1 Tbsp)
- 28 grams olive oil or lard (2 Tbsp)
Instructions
- Place the flour in a large bowl and make a well in the center large enough to hold all the water.
- Pour in all the water - slowly, so that the walls of the well don’t fall down.
- Add the sugar and yeast. Mix well using your fingers as a whisk.
- Start whisking the water, sugar, and yeast mixture inside the flour well.
- Continue mixing until the dough becomes "shaggy".
- Add olive oil slowly and mix in until the dough is smooth.
- Once oil is incorporated, sprinkle salt onto the dough and begin to knead.
- Turn dough onto the bench and continue to knead until the dough is well mixed and semi-smooth.
- Cover with plastic wrap or cover with the bowl you used for mixing. Rest the dough for ~20 minutes at room temp or ~70°F. (After 20 minutes, your dough should be smooth and elastic.)
- Divide your dough into 4 equal portions (~300g each) and roll your dough into tight dough balls.
- Cover & refrigerate the dough for at least 24 hours. Remove from the refrigerator 90 minutes before using.
Notes
Note: This recipe is measured in grams for the most accurate and consistent results. Volume measurements are also provided in case you do not have a scale.
The simple step of allowing your dough balls to rest in the refrigerator for at least 24 hours allows the flavors to develop into a much more complex and pleasing taste. It is well worth the wait.