Pizza Dough

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Ingredients:

• 530 ml (38 celsius) warm water
• 12g sugar
• 9g active dry yeast
• 30 ml olive oil
• 18 g kosher salt
• 820 gr bread flour, plus potentially more for working the dough
• additional oil for greasing the dough
• cornmeal, semolina flour, or coarse-ground whole wheat flour for dusting

Important aim for between 65-60% hydration

Steps

1. Bloom the yeast in a stand mixer bowl with the teaspoon of sugar and ¼ cup water.
2. When it’s frothy, add the rest of the ingredients and mix with the dough hook until a smooth ball comes together. It should be only slightly sticky; if it’s very sticky, add additional flour.
3. If using a machine let it rest for 10 minutes before kneading another 5 minutes with the machine.
4. Divide dough into four equal parts, roll each into a smooth ball and place in its own, well-oiled bowl. Age in the refrigerator for at least 24 hours or up to a week.