If you ask any pizzeria or pizza lover they’ll say the dough is the most important ingredient for a great pizza. This easy pizza dough recipe is great for beginners and because of the 50% water content, it’s easier to shape and form.
INGREDIENTS:
- 227 grams Flour
- 113.4 grams Water
- 3.75 grams sugar
- 1.5 grams instant yeast - Make sure the check the expiration date on the yeast package, if it's too old it may be dead and won't activate.
- 3.25 grams Canola oil
Note: Sugar has been increased to help brown in the oven, you can increase or decrease the sugar content.
DIRECTIONS:
- Add water to the mixing bowl, then add all dry ingredients to the bowl and mix together until all the flour has absorbed the water. This should be done at a low speed of 1, or an equivalent setting.
- Once the flour has absorbed all the water, stop the mixer and add the Canola oil. Turn the mixer to medium speed and mix for another 4-6 minutes or until oil has been incorporated. Over mixing or mixing too quickly can cause the dough to stick.
- If the dough is sticking to the bowl, try mixing at a lower speed. Each flour has a different absorption rate, so speed and water content can be adjusted accordingly.
PROOFING:
For best results, proof in the fridge for 24 hours and gently spray each dough ball with Canola oil spray and place into storage tubs or a bowl. Cover with plastic wrap to prevent the dough from drying out. If dough is being used same day, they can be sprayed and covered and proof at room temperature for 2-3 hours. A properly proofed dough ball should double its original size.