We love making pizza at home. For our 25th anniversary, we purchased a wood oven, a game-changer. This recipe makes the best dough. I found this recipe on The Wood Fired Oven Chef YouTube channel. Measuring all ingredients by weight is more consistent. Since it’s only the two of us, 10 pizzas is a lot, so I freeze half the dough for later. You can use this dough on a pizza stone as well.
INGREDIENTS:
- 735 gm. All-Purpose Flour
- 735 gm. “00” Flour
- 30 gm. Salt
- 6 gm. Instant Yeast or 7.5 g. Active Dry Yeast
- 1000 gm. Water
INSTRUCTIONS:
- Mix all dry ingredients in a medium-to-large bowl.
- Make a well in the center, then add Water.
- Combine until everything is mixed
- Turn out the dough on a lightly floured work surface. Knead for 5 – 8 minutes.
- Rest the dough for 4 hours in a covered bowl. You can rest overnight if possible.
- Divide the dough into 10 balls, each weighing 250 gm, and place them on a proofing tray for another 3 to 4 hours.
- Or let the dough rest overnight in the fridge on a lightly floured proofing tray, and turn out the dough and divide it into 10 “250” gm balls. Place on a lightly floured proofing tray and let rest for 3 to 4 hours.
FOOD.FITNESS.FUN 