Chef Tom walks us through the Tips & Techniques needed to make the perfect Pizza Dough. Flour, water, salt and yeast. Simple and delicious!
Makes dough for 2 (12 inch) pizzas
- 325g (1 cup 7 tbsp) warm water (110ºF)
- 5g (1 1/2 tsp) dry active yeast
- 500g (3 1/4 cup) Antimo Caputo “00” Pizza Flour
- 10g (1 tbsp) Jacobsen Salt Co. Pure Kosher Sea Salt
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.