You will need (for 2 lb/1 kg dough):
— 1.5 lb/750 g all-purpose flour
— 12 oz/350 g water
— 0.3 oz/8 g active dry yeast
— 2 tsp salt
— 2 tsp sugar
— 1.4 oz/40 g extra virgin olive oil
Use 7 oz/200 g dough for one
Pour the water into a large bowl.
Tip: It’s better to use cool water, not warm, because we don’t want the yeast to proof too fast.
Step 3: Put the yeast in the water.
Step 4: Add 2 teaspoons of sugar.
Step 5: Add two teaspoons of salt.
Step 6: Pour in the olive oil.
Step 7: Stir the mixture with a spoon.
Step 8: Add the flour in small amounts (about 1/4 cup at a time), combining the mixture thoroughly before adding the next portion.
Step 9: Continue combining the mixture with the spoon.
When you see that the spoon doesn’t help anymore, it means that it’s time to knead the dough. Sprinkle the table with flour and start kneading: smash the ball with your palms, then fold it in half and smash again. Knead the dough until it becomes smooth and springy.
Tip: If the dough sticks to your fingers too much, add some more flour.
Divide the dough into portions (7 oz/200 g dough for one
Tip: You can also brush on a bit of oil— this will make the dough less sticky and will also minimize drying.
Let the dough rest for some time, and it’s ready for cooking pizza!
Tip: Some people say the dough is best after 24 hours, others give it about two hours, and some Italian chefs even say that about half an hour is enough. We don’t like to wait, so we usually follow the last recommendation.