We have homemade pizza cooked on the BBQ every Friday, along of course with a glass (or two) of wine. I’ve recently changed how we make pizza dough, making a roughly 70% hydration dough for Neapolitan pizza. You can hand knead, but I use my KitchenAid mixer.  This is an all day dough. I start at around 9 am and we eat at 6 pm. The dough rests for 30 minutes after mixing, then again all day until ready to make your pizza.

INGREDIENTS

• 375 grams flour (unbleached)
• 290 grams warm water
• 12 grams salt
• 4 grams yeast

DIRECTIONS

1. Use dough hook if using KitchenAid mixer.
2. Measure flour in the mixing bowl. Add measured yeast, dry.
3. Mix with a spoon or on slow to incorporate yeast into flour.
4. Add 240 grams (all but 50 grams) water slowly while mixing at moderately low-medium.
5. Add salt and mix for a few seconds.
6. Add remaining 50 grams of water very slowly.
7. Mix with dough hook until it forms a soft, sticky ball. Add more flour if too wet, more water if too dry.
8. Increase speed to medium-high and mix for another minute or two.
9. Turn dough out onto a floured surface (I use the counter). Knead into a single pizza dough ball.
10. Leave on the floured counter, covered in saran (oiled slightly) and towel for 30 minutes.
11. Once rested, cut dough in half and form two smaller dough balls. (Each will make one pizza the size of a pizza stone).
12. I wrap one in saran and put it in the freezer at this point for the next week. 
13. Place the second on a floured cookie sheet, cover with saran (oiled slightly) and towel. Leave sit for 7 or 8 hours, basically until supper time.

When you are ready to use the frozen dough ball, remove it from the freezer the night before, remove saran and place it in a bowel the fridge. Cover surface with another oiled saran. In the morning, I turn out, shape it into a dough ball and place it on a floured cookie sheet (covered) until dinner time.

Yield:  Dough setting makes two round pizzas the size of a pizza stone.