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

Ingredient Substitutions

• Instead of Filtered water: Tap water (if filtered is unavailable)
• Instead of Instant dry yeast: Active dry yeast (use 0.5 tsp)
• Instead of Bread flour (e.g., King Arthur): All‑purpose flour (lower gluten, may need longer knead)
• Instead of Sea salt: Kosher salt (use 1.5 tsp)
• Instead of Olive oil: Any neutral oil (vegetable, canola)

Equipment Needed

• Large mixing bowl
• Large spoon or dough whisk
• Kitchen scale
• Bench scraper
• Greased container with lid
• Kitchen towel or plastic wrap
• Pizza stone or rock box
• Pizza peel
• Oven mitts

Critical Steps — Do Not Skip

• First rest (autolyse) to hydrate flour
• Kneading until windowpane test passes
• Bulk ferment for 1 hour at room temperature
• Proper shaping into tight balls
• Preheating the stone to 475°F
• Baking time and temperature control

Chef Tips from the Video

• Use high‑protein bread flour for the best chew.
• A short autolyse (the 10‑minute rest) dramatically improves flavor without extra time.
• If you like a slightly sour note, add a pinch (0.2 g) of diastatic malt powder to the flour.

Troubleshooting

Storage

Refrigerator: Up to 48 hours in a greased container, covered.

Freezer: Wrap each dough ball tightly in plastic wrap and freeze up to 1 month.

Room temperature: Best used within 4‑6 hours; after 7 hours the dough may over‑proof.

Make-Ahead Tips

• If you won’t bake within 6 hours, refrigerate the dough after shaping. Bring to room temperature 1‑2 hours before use.
• Freeze dough balls for later use; thaw overnight in the refrigerator.