This recipe makes (3) 12″ pizzas!
- 0.3g yeast
- 325g water
- 350g bread flour
- 159 g AP flour
- 12.5g salt
- 10g sugar
- 10g olive oil
Put the yeast in the water in your mixing bowl. Set aside about 10-15 minutes for yeast to bloom.
Add both flours, salt, sugar and olive oil to a bowl.
When the yeast is ready, add the dry ingredients to the water and yeast mixture. Using a stand mixer, mix on low for a couple minutes until it’s all kinda mixed together. Turn mixer up 1 speed and let it run about 5 minutes or until your dough ball has formed. Remove the dough and make it into a ball. Place it in a greased container with a lid.
After 30 minutes take the dough out and stretch and overlap each of the 4 sides. Place it back into the lidded container. Do this twice more, each time after 30 minutes. Place it back in the lidded container overnight.
After 24 hrs, your dough is ready to make pizza. This recipe will make enough dough for 3 12” pizzas. If you don’t use the dough after 24 hours you can refrigerate it for another 24 hrs at the most.
(Before you use it from the fridge, set it out for a few hours to come up to room temp.)
