Same Day Pizza Dough

Ingredients

• 225 ml Filtered water (Room temperature (about 20‑22°C))
• 1.5 g Instant dry yeast (Quarter teaspoon, about 0.25 tsp)
• 350 g Bread flour (e.g., King Arthur) (High‑protein bread flour for strong gluten development)
• 9 g Sea salt (Approximately 1 tsp, fine sea salt)
• 1 tbsp Olive oil (For greasing the container; optional)

Instructions

1. Combine water and yeast

   Add 225 ml room‑temperature filtered water to the large mixing bowl, sprinkle 0.25 tsp (1.5 g) instant yeast over the water, and stir gently to dissolve.

   Time: PT2M

2. Add flour and salt

   Add 350 g bread flour and 9 g sea salt to the bowl. Mix with the large spoon until a shaggy dough forms.

   Time: PT2M

3. Knead in the bowl

   Using the spoon (or your hand), knead the dough in the bowl for about 3 minutes until it starts to come together.

   Time: PT3M

4. First rest (autolyse)

   Cover the bowl with a kitchen towel or plastic wrap and let the dough rest for 10 minutes. This hydrates the flour and makes later kneading easier.

   Time: PT10M

5. Knead on a surface

   Transfer the dough to a clean, lightly floured surface and knead for 5‑10 minutes (≈8 minutes) until it becomes smooth, elastic, and pulls away cleanly.

   Time: PT8M

6. First bulk ferment

   Form the dough into a loose ball, place it in a greased container, cover, and let it sit at room temperature for 1 hour.

   Time: PT1H

7. Portion and shape balls

   Divide the dough into two equal pieces (about 10 oz each). Shape each piece into a tight ball using a stretch‑fold‑rotate method, then return both balls to the greased container, cover, and let rest briefly (5 minutes).

   Time: PT5M

8. Preheat oven and stone

   Place the pizza stone or rock box in the oven and preheat to 475°F (245°C) for at least 20 minutes.

   Time: PT20M

   Temperature: 475°F

9. Stretch, top, and bake

   On a well‑floured surface, gently stretch each dough ball to a 12‑inch circle, add desired toppings, and slide onto the hot stone. Bake for 12 minutes until the crust is golden and the cheese is bubbly.

   Time: PT12M

   Temperature: 475°F

10. Rest and serve

    Remove the pizza with the peel, let it rest for 2 minutes, then slice and enjoy.

    Time: PT2M

Nutrition Facts

Calories

620

Protein

20 g

Carbohydrates

110 g

Fat

6 g

Fiber

4 g