This is my technique to make the best pizza dough using dry yeast. Not only will it make life easier, it tastes just as delicious and will help you make your dough consistently every single time!
Author: Vincenzo's Plate
, room temperature
Instant Dry Yeast
Himalayan Rock Salt
Extra-Virgin Olive Oil
Water (2 cups)
to a mixing bowl, along with a small sprinkle of
All-Purpose Flour (to taste)
Instant Dry Yeast (1 tsp)
. Mix together using a stand mixer until the yeast and flour have more or less dissolved.
All-Purpose Flour (4 cups)
to the bowl and mix for 1 minute.
Himalayan Rock Salt (2 Tbsp)
All-Purpose Flour (2 1/3 cups)
. Mix to combine all of the ingredients and turn the dough into a ball. When it starts to form, it will become much noisier as the ball hits the sides of the mixer. That's how you know the dough is ready.
Prepare a mixing bowl by drizzling some
Extra-Virgin Olive Oil (as needed)
in it and basting it around the sides, then place the ball of pizza dough inside. Using your hands, knead the dough inside the bowl, covering it with the oil and forming a round ball.
Cover the bowl with plastic wrap, making sure to leave no gaps. Let it rest for around 2 hours, then place it in the fridge for 18-24 hours to grow.
Remove the dough from the bowl and place it on a chopping board. Stretch it out, then cut it in half.
Create small pizza balls, each weighing about 250 grams. Don’t overwork them, just enough to make them round, and then move them onto a tray dusted with flour.
Gently cover the dough balls with a tea towel and leave them to rest for at least 1 hour.
Get one of your pizza balls, place it on a surface dusted with flour, and coat both sides of the dough with the flour. To stretch out the pizza, starting from the middle, poke down using both hands, and work it in a circular motion, leaving a gap for your crust. Turn it over, and stretch it just a little bit, or try your hand at a little spin and stretch in the air if you dare!
Use as base for pizza of your choice!
Nutrition Per Serving
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