Dough Recipe
INGREDIENTS:
- 320g Water (65% hydration)
- 10g Sea Salt (https://amzn.to/3TAxM0W)
- 500g Bread Flour or All-Purpose flour (https://amzn.to/4a9IctI)
- 3g Active Dry Yeast (https://amzn.to/3Vjx895)
1. Mixing dough can be a challenge and this can be done by hand, but using a stand mixer or bread maker makes it even easier. Most people have an old bread maker laying around. Bread makers are also super simple to use, just drop in the ingredients in this order: Water, salt, flour then yeast on top. You can use Bread flour or All-Purpose Flour and Active dry yeast. The yeast needs to stay away from the salt and water. Run the Bread maker (https://amzn.to/3Tl9vub) on dough setting and walk away. This will take around 30 minutes to complete.
2. Once the bread maker is done mixing, take the dough out and put it into a bowl (https://amzn.to/3VdePTc) that is lightly oiled then cover it with plastic wrap. Let it rise for at least 2 hours. It should double in size.
3. After done rising, make 3 balls of about 250g each. You can use additional flour if you find the dough is too sticky. I find some flours make the dough more sticky. Here is a video by Tony Gemingnani on how to ball your dough.
Put the balls into air sealed containers and put it in the fridge for 48-72 hours. The dough will continue to slowly rise in this time. It will also start to develop more bubbles.
4. When its time to use the dough take it out of the fridge 2 hours before you use it. This will make the dough come down to room temperature and will make it easier to work with.
5. Now take the dough out the container and stretch out the dough by hand. The dough should be very easy to work with. Do not use a rolling pin as this will kill all the bubbles in the dough. Put on your favourite toppings and prepare to launch.
