Pizza Dough

Regular:

  • 300g water (1 1/3 cups)
  • 30g olive oil (2 tablespoons)
  • 7g yeast (2 teaspoons)
  • 30g sugar (2 tablespoons)
  • 500g flour (4 cups, can use mixure of AP & bread)
  • 15g salt (2 teaspoons)

Knead till a smooth dough is formed adjusting water or flour levels as needed. Divide in half to make 2 balls. Proof for a few hours, punching down dough every ~40 min. Best if refrigerated overnight, up to a few days.

Sourdough:

  • 50g mature starter
  • 150g water
  • 10g olive oil
  • 15g sugar
  • 9g salt
  • 300g flour

For one portion, knead till a smooth dough is almost formed (dough should be on wet side), adjusting water or flour levels as needed. Proof for 3 hours, folding four courners every 30 min. Cover and rest in fridge overnight. Next day remove and proof for additional 6 hours before using.