Wood-Fired Pizza Dough
Two pizza dough balls made with active dry yeast.
Ingredients
- Pizza Dough — 225 g Warm Water (110 Degrees)
- Pizza Dough — 1¼ tsp Dry Active Yeast
- Pizza Dough — 1 tsp Granulated Sugar
- Pizza Dough — 1 Tbsp Extra Virgin Olive Oil
- Pizza Dough — 2 tsp Kosher Salt
- Pizza Dough — 350 g All-Purpose Flour
Method
- MIX AND KNEAD: Place the warm water, yeast and sugar in a stand mixer bowl. Stir, cover and let sit for 10 minutes. Add the flour, extra virgin olive oil and salt. Use the dough hook attachment and mix the dough on medium speed. When a dough forms, continue knead the dough for 8-10 minutes.
- PROOF: Coat your hands in olive oil, and remove the dough from the stand-mixer bowl and transfer to a mixing bowl coated in olive oil. Cover with plastic wrap, and let sit and proof in a warm place for 1 hour or until the dough doubles in size.
- DIVIDE AND CHILL: Cut into 2 equal parts and form two balls. Place on a plate, cover and refrigerate for 30 minutes. The dough is ready to shape and use with your preferred pizza toppings and cooking method.