Perfect Pizza Dough
Professional pizza dough adjustable from NY-style thin to Chicago deep-dish
Crust Style
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Ingredients
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Ingredients
- Bread flour500 g
- Warm water325 ml
- Active dry yeast7 g
- Olive oil30 ml
- Salt10 g
- Sugar5 g
Substitution Options:
Instructions
In a small bowl, dissolve yeast and sugar in warm water. Let stand until foamy, about 5 minutes.
๐ก Water should be 105-110ยฐF
๐ก If no foam, yeast is dead
In a large bowl, combine flour and salt. Make a well in center.
๐ก Mix salt and flour first to prevent direct yeast contact
Add yeast mixture and oil to flour. Mix until shaggy dough forms.
๐ก Dough will be sticky at first
๐ก Use wooden spoon or dough whisk
Turn onto floured surface and knead 8-10 minutes until smooth and elastic.
๐ก Window pane test: stretch small piece thin
๐ก Add flour sparingly if too sticky
Place in oiled bowl, cover, and rise in warm place until doubled.
๐ก Rising time varies with temperature
๐ก Finger poke test: indent should remain
Punch down, divide as needed, and let rest 10 minutes before shaping.
๐ก Resting relaxes gluten for easier shaping
๐ก Keep covered to prevent drying
Expert Tips
Cold Fermentation
For best flavor, refrigerate dough 24-72 hours. Brings complex flavors and better texture.
Shaping Techniques
For thin crust: stretch from center outward, leaving thicker edge. For thick: press into oiled pan.
Nutrition Information
Per 1/8 of pizza
Plain dough only