Ingredients
- 400g (1 ⅔ cup) warm water, 86F/30C
- 20g (1 ½ tbsp) extra virgin olive oil
- 7g (2 tsp) instant yeast
- 15g (1 tbsp) salt
- 20g (1 ½ tbsp) granulated sugar
- 680g (5 ¾ cup) all-purpose flour
Directions
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Combine warm water, olive oil, yeast, salt, and sugar. Stir in flour with a sturdy spoon until hydrated and a shaggy dough forms.
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Wet one hand and grab-and-squeeze the dough repeatedly until smooth and homogenous.
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Cover the bowl and ferment on the counter for 30 minutes.
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With a wet hand, stretch a corner of the dough out and fold it back over itself. Repeat 4-5 times around the dough.
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Flip seam-side down, round into a tight ball by tucking underneath to build tension. Cover and rest at room temperature for 60 minutes.
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Turn the dough out onto a lightly floured surface.
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Divide into 7 equal pieces (~163g each).
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Shape each piece by folding the sides inward, rotate 90 degrees and repeat, then flip and roll into a ball.
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Place on an oiled baking tray, cover, and rest 15 minutes before pressing out into pizzas.
Notes
- Make ahead: Divide into pieces and refrigerate. Pull out 30 min before rolling.
- Storage: Can freeze; defrost 1-2 hours at room temp before using.
- Cold ferment: Refrigerate up to 3-4 days, then freeze.