Classic Pizza Dough
A classic hand-tossed pizza dough made with cold water and rested in the fridge for at least 24 hours for better flavor.
Ingredients
| 3½ cups | 840 ml | all-purpose flour |
| 1¼ cups | 300 ml | warm water |
| 2 tbsp | 30 ml | oil |
| 1 tbsp | 15 ml | sugar |
| 1 tsp | 5 ml | salt |
| 2¼ tsp (1 packet) | dry yeast |
Instructions
EACH OF THESE RECIPES MUST BE WITH COLD WATER AND MUST STAY OVERNIGHT IN THE FRIDGE. The dough must be rest in the fridge for at least 24 hours. When you use warm water, you activate the yeast too soon and also the taste is a lot different. Sorry for my bad English. Try it with cold (even ice) water, and put it in the fridge for 24 hours. Before baking, take it out for an hour. Same, as the sourdough bread.
Best for: Regular hand-tossed pizza
Ingredients All-purpose flour: 3½ cups Warm water: 1¼ cups Oil: 2 tbsp Sugar: 1 tbsp Salt: 1 tsp Dry yeast: 2¼ tsp (1 packet)
Method
- Mix warm water, sugar, and yeast. Rest 5–10 min until foamy.
- Add flour, salt, and oil.
- Knead 8–10 min until smooth and elastic.
- Cover and rise 1–1½ hours (double in size).
- Punch down, shape, rest 10 min, ready to use.
Pro Tips Ideal dough temperature: 24–26°C (75–78°F) Longer fermentation = better flavor Always preheat oven 15–20 min