This is just a standard dough recipe using dried yeast. From start to finish in around 2 hours. I find these quantities work best in a KitchenAid mixer. Any more and it’s too much for it to handle. You can make by hand also though. Regardless of which dough recipe you use, one of the best things you can do to improve your pizza crusts is to buy some 00 Caputo Pizzeria flour. It’s awesome stuff.
The next best thing you can do is prove it slowly in the fridge. Try halving the amount of yeast and put it in the fridge to cold prove over 3 or 4 days. Take it out of the fridge 3 or 4 hours before you want to use it.
- 750g 00 Caputo Pizzeria flour (or strong bread flour)
- 450g bottled water
- 15g salt
- 7g yeast
Mix it all together, kneed for 10 mins, place in a bowl somewhere warm and leave till doubled in size. Make into balls and leave to prove for a further hour or so until tripled in size. Now it’s ready to use.