Step-by-step instruction without your screen going to sleep
500g
00 flour (pizza flour)
3g
active dry yeast
10g
salt
300g
warm water (100°F–109°F)
3 1/2 cups
00 flour (pizza flour)
1 teaspoon
active dry yeast
1 tablespoon
salt
1 1/4 cup
warm water (100°F–109°F)
Utensils
Large Bowl
Fork
Medium Bowl
Step 1
In a large bowl, add salt and water and mix to dissolve. Then add in roughly 20% of the flour and combine using a fork. Add the yeast and roughly 80% of the remaining flour and continue to mix with a fork.
Step 2
When the mixture starts to come together, transfer to a lightly floured work surface and knead in the remaining flour, about 5 to 10 minutes. The dough should be smooth.
Step 3
Transfer the dough to a clean bowl, cover with a clean kitchen towel and let sit at room temperature for 1 hour.
Step 4
When the dough has risen, divide dough into 3 to 4 balls about 8 ounces each (220 to 240g each).
Step 5
If using immediately, ensure dough is at room temperature. Otherwise, transfer dough balls to an airtight container or resealable bag and refrigerate for 24 hours.
In a large bowl, add salt and water and mix to dissolve. Then add in roughly 20% of the flour and combine using a fork. Add the yeast and roughly 80% of the remaining flour and continue to mix with a fork.
500g
00 flour (pizza flour)
3g
active dry yeast
10g
salt
300g
warm water (100°F–109°F)
3 1/2 cups
00 flour (pizza flour)
1 teaspoon
active dry yeast
1 tablespoon
salt
1 1/4 cup
warm water (100°F–109°F)
Step 2 of 5
When the mixture starts to come together, transfer to a lightly floured work surface and knead in the remaining flour, about 5 to 10 minutes. The dough should be smooth.
500g
00 flour (pizza flour)
3g
active dry yeast
10g
salt
300g
warm water (100°F–109°F)
3 1/2 cups
00 flour (pizza flour)
1 teaspoon
active dry yeast
1 tablespoon
salt
1 1/4 cup
warm water (100°F–109°F)
Step 3 of 5
Transfer the dough to a clean bowl, cover with a clean kitchen towel and let sit at room temperature for 1 hour.
500g
00 flour (pizza flour)
3g
active dry yeast
10g
salt
300g
warm water (100°F–109°F)
3 1/2 cups
00 flour (pizza flour)
1 teaspoon
active dry yeast
1 tablespoon
salt
1 1/4 cup
warm water (100°F–109°F)
Step 4 of 5
When the dough has risen, divide dough into 3 to 4 balls about 8 ounces each (220 to 240g each).
500g
00 flour (pizza flour)
3g
active dry yeast
10g
salt
300g
warm water (100°F–109°F)
3 1/2 cups
00 flour (pizza flour)
1 teaspoon
active dry yeast
1 tablespoon
salt
1 1/4 cup
warm water (100°F–109°F)
Step 5 of 5
If using immediately, ensure dough is at room temperature. Otherwise, transfer dough balls to an airtight container or resealable bag and refrigerate for 24 hours.
