Just one Pizza Dough Ball - rustic and delicious (pizza for one!)

Ingredients

• 79 g Double Zero Flour (Caputo Pizzeria flour or any pizza‑type 00 flour)
• 16 g Semolina Flour (Fine‑ground semolina, also called "similar" flour in the video)
• 0.125 tsp Instant Yeast (1/8 teaspoon, about 0.5 g)
• 95 g Water (Room‑temperature for the polish)
• 28 g Water (For final dough, gives ~65 % hydration)
• 4 g Table Salt (Fine sea salt)
• 0.5 tsp Diastatic Malt Powder (Optional, improves rise and browning)
• 1 tsp Extra Virgin Olive Oil (For final dough; plus extra for oiling bowl and brushing crust)
• 3 tsp Dried Tomato Pesto (Spread on crust as sauce alternative)
• 100 g Mozzarella Cheese, shredded (Full‑fat mozzarella for melt)
• 30 g Green Olives, sliced (Pitted, sliced)
• 30 g Pepperoni (Sliced)
• 50 g Cremini Mushrooms (Cleaned and sliced)
• 5 g Hot Pepper Rings (Dried, added for heat)
• 1 tsp Extra Virgin Olive Oil (Brush on crust after baking)

Instructions

1. Make the Polish

   Combine 79 g double‑zero flour, 16 g semolina flour, 1/8 tsp instant yeast and 95 g water in a bowl. Stir with a firm spatula until a batter‑like mixture forms and all flour is hydrated.

   Time: PT1M

2. Ferment the Polish

   Cover the bowl with plastic wrap or a damp cloth and let sit at room temperature (about 20‑22 °C) for 12 hours.

   Time: PT12H

   Temperature: 20-22°C

3. Combine Final Dough Ingredients

   To the fermented polish add another 79 g double‑zero flour, 16 g semolina flour, 4 g salt, 0.5 tsp diastatic malt powder, 28 g water and 1 tsp extra‑virgin olive oil.

   Time: PT2M

4. Knead the Dough

   Turn the dough onto a lightly floured surface and knead with hands for about 1‑2 minutes until smooth and slightly tacky.

   Time: PT2M

5. First Rest

   Place the dough back in the bowl, cover, and let rest for 20‑30 minutes.

   Time: PT25M

6. First Series of Folds

   Perform 4‑10 stretch‑and‑folds: grab one edge, pull up, flip over the dough, repeat around the circle.

   Time: PT2M

7. Second Rest

   Cover and let rest another 20‑30 minutes.

   Time: PT25M

8. Second Series of Folds

   Repeat the stretch‑and‑fold process.

   Time: PT2M

9. Third Rest

   Cover and rest for a final 20‑30 minutes.

   Time: PT25M

10. Shape and Bulk Rise

    Form the dough into a tight ball, lightly oil the bowl, place the ball back, cover, and let rise at room temperature for about 5 hours until doubled in size.

    Time: PT5H

11. Preheat Oven and Steel

    Place the pizza steel on the middle rack and preheat the oven to 500 °F (260 °C) for at least 30 minutes.

    Time: PT30M

    Temperature: 500°F

12. Stretch and Top the Pizza

    On a surface dusted with semolina flour, gently press and stretch the dough to a 12‑inch circle. Brush the crust with a little olive oil, spread 2‑3 tsp dried‑tomato pesto, sprinkle shredded mozzarella, add olives, pepperoni, sliced cremini mushrooms, and a few hot pepper rings.

    Time: PT5M

13. Bake the Pizza

    Slide the pizza onto the preheated steel and bake for 9‑10 minutes, or until the crust is golden and the cheese is bubbling.

    Time: PT9M

    Temperature: 500°F

14. Finish and Serve

    Remove pizza, brush the crust with a little extra‑virgin olive oil, let rest 5 minutes, then slice into eight pieces and serve.

    Time: PT5M

Nutrition Facts

Calories

160

Protein

12 g

Carbohydrates

20 g

Fat

8 g

Fiber

1 g