Pizza Dough
Makes 6 medium pizzas
Ingredients:
1 kilogram of Pivetti “00” flour or Pivetti pizza flour
650 grams of warm water
4 grams of instant dry yeast
20 grams of sea salt
25 grams of extra virgin olive oil
Directions:
- Add yeast to warm water and whisk to dissolve. Let it sit for a few minutes.
- Place flour and salt into a stand mixer with the dough hook attachment and stir to combine.
- Pour in the water while turning on low speed, then the oil. Mix for a few minutes.
- Turn the dough out onto a lightly floured counter and finish kneading by hand for a few minutes. Use a bench scraper to pull and turn the dough into a tight, smooth ball.
- Place in a lightly oiled bowl and cover with plastic wrap. Allow the dough to rest in a draft-free area until doubled in size. Around 90 minutes.
- Knock down the dough, then turn it out onto a counter. Gently knead and cut into six even pieces, weighing approximately 280 grams. Shape the dough into uniform, smooth balls.
- Place in a lightly floured container. Cover with a lid and place in the refrigerator for at least 24 hours, up to 48 hours.
- Before using, take the dough out of the refrigerator and let it sit at room temperature for 2–3 hours.
- Stretch the dough, top with your favorite ingredients, and cook in the Sage Smart Oven Pizzaiolo on the “wood-burning oven” setting for best results. Enjoy!
