Nicholas Inman

Pizza dough

Dough calculator

Scale the batch by pan count, pizza size, and dough style.

Dough ball368grams each
Total flour216grams
Total water134grams
Hydration62percent
IngredientAmountBaker's %
Bread flour12-14% protein
216 g100%
WaterCold, under 60°F
134 g62%
YeastActive dry
0.9 g0.4%
SaltKosher
5 g2.5%
SugarGranulated
4 g2%
Olive oilExtra virgin
7 g3.3%
Regular doughCold ferment 2-4 days1 ball · 14" · regular

Method

Round dough steps

  1. Chill the mixing water to under 60°F, then stir in the active dry yeast.
  2. Add flour and olive oil. Mix until the dough starts to come together, about 2 minutes.
  3. Add sugar and salt, then mix on low until the dough smooths out, about 10 minutes.
  4. Cover and rest at room temperature for 1-3 hours.
  5. Divide into dough balls, tighten each ball, and place them in sealed containers.
  6. Refrigerate for 2-4 days, then bring to room temperature before stretching.

Sources

Round dough ratios are adapted from Doughguy.