Pizza Dough
Left to slow ferment overnight to develop flavour, this is my go to focaccia dough recipe turned pizza dough
Ingredients
- 500 g All purpose flour (4 cups)
- 12 g Brown sugar (1 tbsp)
- 10 g Salt (2 1/2 tsp)
- 70 g Olive oil (1/4 cup)
- 8 g Instant yeast (2 tsps)
- 320 g Water, cool (1 1/4 cup)
Instructions
- In the bowl of a standmixer fixed with the paddle attachment combine all the ingredients except the water and yeast
- Mix together the water and yeast then add to the bowl
- Mix for 10 to 15 minutes on the recommended setting for your mixer until the dough is smooth and elastic (this is speed 2 on my KitchenAid Classic)
- Place in a greased bowl, cover with plastic and place in the fridge overnight
- When ready to use remove from fridge and portion. For a thin crust 12inch 175g, thick crust 12inch 250g you can use more or less to suit your preferences
- Enjoy!
Notes
The numbers written in parentheses are approximate conversions, it is best to use a scale for accuracy