Pizza Dough

Ingredients

Makes (2) 10 inch pizzas
285g flour
175g water
3.5g active dry yeast*
6g salt
25g olive oil

Directions

1. Autolyse

Combine water and flour. Make sure that all the flour is moistened.
Cover and let sit for 1-3 hours

2. Add remaining ingredients

Add levain (yeast), salt, and olive oil. Tear and shred at the dough to incorporate everything.

3. Bulk ferment

Cover and leave in fridge overnight.

4. Divide and proof

Dump dough on floured surface and divide in half. The recipe should be enough for two 12” pizzas.
Fold the corners into each other to make a tight balls. Cover and let proof for about 15 mins (no more than an hour).

5. Roll out your dough

Roll your dough out gently with a rolling pin or toss.

Enjoy!

recipe courtesy of @leocorbo_baker

*Active dry yeast can be substituted with 50g sourdough starter.