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Pizza Dough
Baker's-percentage dough by weight. One 17.5 oz (496 g) ball makes one 16" pizza with a hybrid cooking method: high-char Neapolitan top with crunchy NY-style bottom.
Ingredients
- 300 g (10.58 oz) flour
- 174 g (6.14 oz) water (58% hydration)
- 9 g (0.32 oz) salt (3%)
- 4.5 g (0.16 oz) sugar (1.5%)
- 0.38 g (approx. 1/8 tsp) instant dry yeast (0.128%)
- 9 g (0.32 oz) olive oil (3%)
Steps
- Autolyse: Combine all flour and water in a large bowl; mix until just incorporated. Cover and rest 20 minutes.
- Add salt, sugar, and yeast to the dough; knead until fully incorporated and even.
- Optional rest: Cover and rest another 20 minutes (or even just 5 minutes if time is tight).
- Knead 5-7 minutes until smooth and elastic; form into a ball and return to the bowl.
- Bulk rise: Cover and rise at room temperature until at least doubled (up to tripled), about 1-3 hours depending on temperature and yeast activity.
- Divide and shape: Form into tight balls, or keep as one 17.5 oz ball.
- Cold ferment: Lightly oil a wide container, place dough ball(s) inside, cover, and refrigerate 2-3 days.
- Day of baking: Remove from fridge and bring to room temperature, about 2 hours before baking.
Cooking Method
This recipe supports two techniques:
Ooni Pro (hybrid method): Preheat the oven on full blast for 20 minutes. Place dough on a pizza screen and cook ~1.5-2 minutes for a charred top (the screen keeps the bottom mostly uncooked). Transfer the pizza directly onto a pizza steel in a preheated 520°F oven and finish 3-4 minutes. Results in Neapolitan-style char on top with a crunchy NY-style bottom.
Home oven: Use a baking steel preheated to 550°F. Slide the pizza directly onto the steel and bake until done. Add the broiler at the end for char if desired.
ENJOY
— like she's handing you the plate