- 1000 grams bread flour about 8 cups
- 650 grams water warm (95º-105ºF) scant 3 cups
- 7 grams active dry yeast about 2 teaspoons
- 14 grams salt about 2 teaspoons
- 15 grams olive oil about 1 tablespoon plus more for greasing the bowl
- Rice flour for sprinkling
- Pizza toppings
In the bowl of a stand mixer, combine the bread flour, water, yeast, salt, and olive oil. With the dough hook attached, knead on low speed until the ingredients come together in a ball. Stop the mixer and cover the bowl with a damp kitchen towel, letting the dough rest for 15 minutes. Remove the towel and knead the dough on medium low speed (Kitchenaid speed 2) for 8-10 minutes or until the dough is soft and smooth. Alternatively, knead by hand on a clean work surface.
Lightly coat a large bowl or container with olive oil. Lightly coat your hands in oil to remove the dough from the mixing bowl (this prevents the dough from sticking to your hands) and shape into a ball with your hands. Place in the bowl, turning the dough over to coat with oil on all sides. Cover with a lid or plastic wrap and place in the fridge overnight, at least 12-24 hours.
Remove the dough from the fridge about an hour before you plan to make pizza. Divide the dough into 8 equal portions. You can eyeball it or weigh the total dough, dividing by eight to get the weight of each ball of dough. I typically portion off pieces that weigh 180-200 grams. On a heavily floured work surface, dip both sides of the dough into the flour then gently stretch each into an 8-10 inch circle. If the dough resists stretching, cover it with a clean dry towel and let it rest for 5-10 minutes before stretching. Generously sprinkle a pizza peel with rice flour and place dough on top. Top dough as desired and bake via preferred method.
Baking in a Conventional Oven
Place a baking stone in the oven then preheat oven to 500ºF for at least 30 minutes. Alternatively, place an overturned baking sheet in the oven while it's preheating. Slide prepared pizza directly onto hot baking stone or overturned baking sheet and bake for 10-15 minutes or until the crust is golden brown and the cheese is bubbly. Time may vary based on the size and thickness of the pizza
Baking in an Ooni Pizza Oven
- Pizza dough may be refrigerated up to 72 hours before using. The longer refrigeration will enhance the flavor of the dough
- To freeze, portion the dough after rising in the fridge and store in oiled containers or freezer safe bags for up to one month. Allow to thaw completely on the counter before stretching, topping and baking
- Nutritional information does not include toppings selected.
Serving: 1serving | Calories: 314kcal | Carbohydrates: 61g | Protein: 10g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 457mg | Potassium: 89mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 2IU | Vitamin C: 0.002mg | Calcium: 15mg | Iron: 1mg