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