How to Make Pizza Dough

Pizza Dough Recipe

Yield: dough for 2 (12 inch) pizzas

Ingredients

• 325 g (1 cup 7 tbsp) warm water (110°F)
• 5 g (1 1/2 tsp) dry active yeast
• 500 g (3 1/4 cup) Antimo Caputo “00” Pizza Flour
• 10 g (1 tbsp) Jacobsen Salt Co. Pure Kosher Sea Salt

Instructions

Pour the warm water into the bowl of a stand mixer. Sprinkle the yeast over the water. Stir and let sit for 5 minutes.

Add the Antimo Caputo “00” Pizza Flour, then the Jacobsen Salt Co. Pure Kosher Sea Salt.

With the mixer fitted with the hook attachment, mix on medium-low (2nd gear on the KitchenAid Stand Mixer) until a ball is formed, about 1 minutes. Once all ingredients are incorporated and a ball is formed mix 8 minutes.

Transfer to an oiled bowl. Cover with plastic wrap. Let rise until doubled in size.

Turn out onto a floured surface and divide into 2 equal portions. Roll each half into a ball, place in an oiled container. Cover. Refrigerate at least half an hour before use.

On a floured work surface, stretch the dough thin.