-
1
Pre Dough
-
2
In a small bowl, add the yeast to the water, and stir to dissolve.
-
3
Add the flour to the yeast mixture and stir.
-
4
Cover the bowl with plastic wrap and let stand at room temperature for at least 2 hours, preferably as long as 4-5 hours.
-
5
The mixture should form bubbles on its surface.
-
6
Main Dough
-
7
In a small bowl, add the yeast to the water, and stir to dissolve.
-
8
Place the flour and salt in the bowl of a stand mixer fitted with a dough hook.
-
9
Add the yeast mixture and the Pre-Dough to the flour mixture.
-
10
Run the mixer on its lowest setting until the dough is shiny and smooth (about 15 minutes).
-
11
If the dough feels a bit dry or hard just add a bit more water (a tablespoon at a time).
-
12
Pour the dough into another bowl.
-
13
Cover with plastic wrap and chill in the refrigerator for 24 hours, or up to 48 hours.
-
14
Remove the dough from the refrigerator.
-
15
Punch it down to remove air.
-
16
Divide the dough into 5 or more pieces, depending on how many pizzas you are making.
-
17
(A 12-inch [30-cm] pizza uses about 9 ounces [260 g] of dough.)
-
18
Form each piece into a ball and place them on a tray.
-
19
Cover any dough you are not using right away and store it in the refrigerator for later use, or freeze.
-
20
Give the dough you are using enough time to reach room temperature.
-
21
This can take up to 2 hours.
-
22
Place the dough pieces on a tray and cover with a thin layer of flour.
-
23
Cover the tray with plastic wrap and let the dough rise to double its original size.
-
24
It is now ready to use.
