🍕 Pizza Dough

Ingredients

• 650 g bread flour or 00 flour
• 395 g water, room temperature
• 35 g olive oil
• 21 g honey, or about half that weight of sugar
• 6 g active dry yeast
• 12 g salt

Instructions

1. Weigh the water and stir in the yeast. Let it sit for a couple of minutes, then add a couple of scoops of the flour and mix for 30 seconds.
2. Add the olive oil, honey and the rest of the flour and mix for 1 minute. Add the salt and mix for 3–4 minutes more, until the dough is elastic and tacky (not too sticky, not too dry).
3. Weigh the dough and divide it into equal balls (about 270 g (9½ oz) each for this batch), using a little flour to shape them.
4. Put each ball in an oiled container and refrigerate for 6–12 hours. Take them out 15–20 minutes before stretching.

Tips

• Dust the peel with a generous mix of cornmeal and flour (or semolina) so the pizza slides off.
• Use room-temperature toppings; the dough warms up naturally as you stretch it.
• Freezing: freeze the balls after the 6–12 hour rest, for up to 4 weeks. Thaw at room temperature for 4 hours before stretching.
• Pizza oven: bake with the stone at 650–750°F (345–400°C) for about 3½ minutes, until blistered.
• Home oven: heat to 550°F (290°C) with a pizza stone or steel; make sure the stone reaches at least 530°F (275°C) before launching the pizza. Bake for 8–10 minutes.