Pizza Dough^F

A higher-hydration variation of The Ultimate Dough with olive oil. Keeps in the fridge for a week.

Ingredients

Notes

• Makes four decent sized pizzas, two per baking sheet.
• Based on The Ultimate Dough with higher hydration and olive oil.
• Can be made many days in advance — keeps in the fridge for up to a week.
• If you want the dough faster, add an extra teaspoon of yeast and proof in a warm environment like a gently heated oven. You can have it ready in as fast as one hour.
• If the dough has been in the fridge for a day or more, take it out and let it warm up on the counter before using.

Instructions

• Mix all the dry ingredients together.
• Add the water and olive oil, stir until there are no dry parts left.
• Cover and leave it.
• When you see it’s risen a bit, come back and give it a stretch and pull.
• After a couple of rises with stretch and pulls, the dough is ready. Store in the fridge if not using right away.

Shaping

• Don’t pre-make pizza balls. Keep it as one big piece of dough in the fridge.
• When ready to cook, chop the dough into portions on the counter before adding any flour.
• Let them settle so they form a cohesive ball.
• Add a bunch of flour on top, then start pre-shaping.
• Stretch until they feel like they don’t want to give anymore, then let them sit on the flour for a bit.
• Come back in five minutes — they should be a lot stretchier, especially as they warm up.
• Stretch to desired size and cook.