Quick Pizza Dough
3692kcal
Equipment
Method
Mixing & First Rest
- Mix: Combine water and yeast in a large bowl. Add flours and salt. Use a dough whisk to mix until lumpy and just combined.
- Rest: Cover and let rest for 30 minutes at 24°C (75°F).
- Fold: Perform one set of stretch and folds around the bowl. Round the dough into a ball, cover, and rest for 1 hour.
Dividing & Fermenting
- Divide: Portion the dough into 6 equal balls (approx. 290g each).
- Portion: Place each ball into a well-oiled individual container.
- Final Proof: Let ferment at 24°C (75°F) for 1 hour and 30 minutes.
Shaping & Baking
- Preheat: * Outdoor Oven: Heat until the stone reaches 600°F+. * Home Oven: Preheat to 550°F with a pizza stone inside for 45 minutes.
- Shape: Press dough into a disc on a floured surface. Use your knuckles to stretch the edges, keeping the center thin but the rim airy.
- Bake: * Outdoor: 1 to 1.5 minutes, rotating frequently. * Home Oven: 10–12 minutes on the hot stone.
Nutrition
Calories3692kcalCarbohydrates727gProtein137gFat17gSaturated Fat3gPolyunsaturated Fat7gMonounsaturated Fat2gCholesterol36mgSodium1746mgPotassium1432mgFiber26gSugar3gVitamin A53IUVitamin C1mgCalcium213mgIron11mg
Notes
- Freezing: You can freeze these dough balls for up to 1 week. Thaw in the fridge before use.
- Flour Substitutes: If you don't have semolina, you can replace it with more bread flour or whole wheat, though semolina adds a superior crunch and structure.
- Wet Dough: If the dough feels too wet to handle, ensure you are using a "strong" bread flour with high protein content!