Pizza Dough Recipe

Making the Dough

• 1000 grams 00 flour, plus more for shaping the dough
• 2 gram active dry yeast
• 30 grams fine sea salt
• 700 grams water

 
Stir together flour, salt, and yeast in a mixing bowl. Stir in water until you have a wet, sticky dough, about 30 seconds. Make sure it’s really sticky to the touch; if not, mix in another 1 to 2 Tbsp of water. Cover bowl with plastic wrap and sit at room temperature, out of direct sunlight, until the surface is dotted with bubbles and dough more than doubles in size, 12 to 18 hours. This slow rise—fermentation—is the key to flavor.
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Flour a work surface and scrape out the dough. Divide it into 6 equal parts (or 252 grams each) and shape them. For each portion, start with the right side of the dough and pull it toward the center, then do the same with the left, then the top, then the bottom.

​If you don't intend to use the dough right away, wrap the balls individually in plastic and refrigerate for up to 3 days. Return to room temperature by leaving them out on the counter, covered in a damp cloth, for 2 to 3 hours before needed.