Instant Pizza Dough
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Pizza Dough Recipe

Instant pizza dough

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The perfect pizza dough is easier than you think! Check out the recipe: • 400g (1 2/3c) Warm Water, 86F/30C • 20g (11/2T) Extra virgin olive oil • 7g (2t) Instant Yeast • 15g (1T) Salt • 20g (2T) granulated sugar • 680g (5 3/4c) All-purpose flour #delicious #bread #pizza #pizzadough #recipe #recipeoftheday #recipevideo #italian #italianrecipe #ad #flavorful #dough #pizzatime #breadmaking #dinner #dinnertime #dinnerthendessert #oven #baked #baking #fromscratchrecipes #cheese #pepperoni #seasoning #italianrecipe #italy
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A simple straight dough pizza can be surprisingly delicious without any special equipment. All you need is water, flour, salt, instant yeast, and a bit of patience. For two pizzas weighing about 250 grams each, use 300 grams of 00 flour, 210 grams of water, 9 grams of salt, and 1 gram of yeast. On the first day, mix the ingredients and let the dough rest for 30 minutes. Add the salt, rest another 30 minutes, then do a stretch-and-fold followed by a 30-minute rest. Next, perform two coil folds and rest for another 30 minutes before refrigerating. On day two, divide and shape the dough, then cold retard it for 24 to 48 hours. When ready, proof at room temperature, flatten the dough, add your favorite toppings, and bake. Use a pizza oven at 425 degrees Celsius for about 90 seconds or a regular oven at 250 to 300 degrees Celsius for 5 to 10 minutes. This method is simple, hands-on, and yields fantastic homemade pizza every time.
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The Best Pizza Dough - I’ve been using a 24+ hour room fermented dough for my pizzas the last six months. I discovered this method from @akpizzaguy. He’s the true master, I’m just doin my best to replicate. I’m not claiming this is the best recipe or method in the world. Nor that I 100% know what I’m doing. But it can produce some pretty awesome pizza in a short turnaround time. It uses a very small amount of yeast but the ambient ferment produces quick flavor. The recipe below is for three 12 inch pizzas. I typically measure in grams, so you might have to look up conversions. Take a look at the tips below the recipe as well!! -350 g bread flour -150g all-purpose flour -12.5g salt (2.5%) -0.3g instant dry yeast (0.06%} -310g cold water (62%) -10g olive oil (2%) -optional: 3.5-10g sug
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