Pizza Dough Recipe
This is not Molino’s pizza recipe, but it’s perfect for making pizza at home.
This recipe requires an 18- to 24-hour rise in the fridge. You will need bread flour and purified water, active dry yeast, kosher salt, sugar and olive oil.
Don’t forget to use San Marzano canned tomatoes for the sauce and fresh herbs for topping, along with mozzarella cheese.
9 grams active dry yeast
690 grams 00 flour or bread flour, plus ½ cup flour for shaping
20 grams kosher salt
15 grams sugar
9 grams active dry yeast
455 milliliters filtered water, lukewarm
15 grams olive oil, plus extra for brushing crust
Place the flour, salt, yeast and sugar in the bowl of a stand mixer fitted with the dough hook attachment. Add the water and olive oil to the dry ingredients. Mix on low until the dough comes together, forming a ball and pulling away from the sides of the bowl. Increase mixer speed to medium and knead for 5 minutes.
Remove the dough to a lightly floured countertop and smooth into a ball. Lightly oil a mixing bowl, place the dough in the bowl and cover with plastic wrap. Refrigerate for 18 to 24 hours.
Place rested dough on the countertop. Punch down the dough into a rectangle, then tightly roll into a 12- to 15-inch log. Split the dough into 3 equal parts. Flatten each third into a disk, then shape into a smooth ball by folding the edges in toward the center several times and rolling it on a slightly moistened counter.
Cover each ball with a clean cloth and allow to rest for 30 minutes.
To bake, place a pizza stone on the lower rack and preheat the oven to 500°F (or 550°F if possible) for 45 minutes.
Sprinkle flour on a peel (pizza spatula) and place the dough in the middle. Pound the dough into a disk, then pick it up and pull it to create the outer lip. Stretch the dough by placing the dough on a board and continuously turning and pulling. Make sure the dough doesn’t stick to the peel.
Brush the lip with olive oil, then dress the pizza with tomato sauce.
Top with fresh herbs, like oregano and basil and a good mozzarella.
Slide the pizza onto the hot pizza stone.
Watch dough for the first 3 to 4 minutes. Pop any big bubbles that start ballooning with a knife.
Bake for 7 minutes or until the top is bubbly and the underside is nicely brown.
Remove pizza to a cutting board. Let rest for a few minutes before slicing.
