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.
- 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.
- 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.
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.