Learn how to make the perfect pizza dough

Ingredients

• 1 kg 00 Italian Flour (high‑protein, finely milled for pizza)
• 30 g Salt (fine sea salt)
• 600 ml Water (room temperature (about 22‑24°C))
• 1 g Instant Dry Yeast (active dry or instant yeast)
• 100 g Extra Flour for Dusting (lightly dust bench and dough)

Instructions

1. Measure Salt

   Weigh 30 g of fine sea salt using the kitchen scale and set aside.

   Time: PT1M

2. Dissolve Salt in Water

   Pour 600 ml of room‑temperature water into the mixing bowl and stir in the salt until fully dissolved.

   Time: PT2M

3. Add Initial Flour

   Add about 200 g (20 % of total) of the 00 flour to the bowl, mixing to create a thick, pancake‑like batter.

   Time: PT2M

4. Add Yeast

   Sprinkle the 1 g of instant dry yeast directly onto the mixture; no need to pre‑dissolve.

   Time: PT1M

5. Incorporate Remaining Flour

   Gradually add the remaining 800 g of flour, stirring until the dough begins to come together.

   Time: PT2M

6. Mix to Form Dough

   Stir with a wooden spoon or your hand until a shaggy dough forms; it should be slightly sticky but manageable.

   Time: PT5M

7. Knead on the Bench

   Turn the dough onto a lightly floured bench and knead for about 15 minutes until smooth, elastic, and passes the “windowpane” test.

   Time: PT15M

8. Check Dough Temperature

   Insert an instant‑read thermometer into the center of the dough; it should read between 23 °C and 26 °C.

   Time: PT1M

9. First Rise

   Place the dough back into the original bowl, cover with a clean cloth, and let it rest at room temperature for about 2 hours, or until doubled in size.

   Time: PT2H

10. Divide into Portions

    Lightly flour the bench, turn the risen dough out, and cut it into 8‑10 equal pieces (≈120‑150 g each).

    Time: PT5M

11. Shape Dough Balls

    Take each piece, fold the side nearest your body over the center, repeat 4‑5 times, then roll into a tight ball by cupping it in your hand and pinching the seam closed.

    Time: PT5M

Nutrition Facts

Calories

300

Protein

9 g

Carbohydrates

60 g

Fat

1 g

Fiber

2 g