Revolution.
Recipes/Dough
Dough — Beginner

Pizza Dough.

A workhorse 65% hydration dough for pan, neo-Neapolitan, or thin crust.

Yields
6 pizzas
Time
1 h 30 min + cold proof
Flour
9 cups
Difficulty
Beginner
Category
Dough
Proof Time
Overnight cold proof recommended
Mixer Time
≈ 8–12 min
Method

The technique.

  1. 01

    Combine the flour, salt, and yeast in the bowl.

  2. 02

    Add the water and oil. Mix on speed 2 for 8 minutes.

  3. 03

    Divide into 6 equal balls. Refrigerate at least 24 hours.

  4. 04

    Pull from the fridge 90 minutes before baking.

  5. 05

    Bake on a baking steel at 550°F for about 5 minutes.

Baker’s Note

Weigh your flour, hydrate your dough by feel, and trust your eyes more than your clock. Every kitchen is a little different — yours is the one that matters.

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