Artisan Pizza Dough

Instructions

1. Activate Yeast (Active Dry): Combine 360ml (1 ½ cups) warm water, heated to 105-115°F (40-46°C), and 5g (1 teaspoon) granulated sugar (if using) in a large mixing bowl. Sprinkle 7g (2 ¼ teaspoons) active dry yeast over the water. Stir gently. Let proof 5-10 minutes until a thick, bubbly foam blankets the surface, confirming yeast vitality.
2. Prepare Dry Ingredients: Whisk 500g (4 cups) unbleached bread flour and 10g (2 teaspoons) fine sea salt in a separate medium bowl. Distribute salt uniformly to prevent direct contact with yeast.
3. Combine Dough (Stand Mixer Method): Add the dry flour mixture and 15ml (1 tablespoon) extra virgin olive oil to the activated yeast mixture in the stand mixer bowl. Attach the dough hook. Mix on lowest speed (setting 2) for 2-3 minutes, scraping sides as needed, until flour is incorporated and a shaggy dough mass forms, pulling away from the bowl.
4. Combine Dough (Hand Mixing Method): Create a wide well in the dry flour mixture on a clean countertop or in a large mixing bowl. Pour activated yeast solution and 15ml (1 tablespoon) extra virgin olive oil into the well. Gradually draw flour from the edges into the liquid with a wooden spoon or hands. Mix 3-5 minutes until a rustic, shaggy dough forms without dry flour pockets.
5. Knead Dough (Stand Mixer Method): Increase stand mixer speed to medium-low (setting 3-4). Knead dough with the hook for 7-10 minutes until smooth, supple, and elastic. The dough passes the “windowpane test” when a small piece stretches thin and translucent without tearing.
6. Knead Dough (Hand Kneading Method): Transfer shaggy dough to a lightly floured work surface. Knead vigorously for 10-15 minutes using a push-fold-turn motion. Dough will become smooth, pliable, and elastic, passing the “windowpane test” when stretched thin and translucent without tearing.
7. First Proof (Bulk Fermentation – Room Temperature): Lightly coat a clean, large mixing bowl with extra virgin olive oil. Form kneaded dough into a tight, smooth ball. Place dough in the greased bowl and turn once to coat. Cover bowl securely with plastic wrap or a damp kitchen towel. Let dough rise at 70-75°F (21-24°C) for 1.5-2 hours until doubled in volume, puffy, and aerated.
8. First Proof (Bulk Fermentation – Cold Fermentation Option): For enhanced flavor, cold ferment dough: After oiling and covering, transfer dough to the refrigerator (35-40°F / 2-4°C). Ferment for 12 hours to 3 days for deep flavor development and complex crust.
9. Divide and Shape Dough Balls: Gently punch down dough to release gases. Transfer to a clean, lightly floured work surface. Divide dough into two 425-450g portions for two 12-inch pizzas. Shape each portion into a taut, smooth ball by pulling edges underneath and pinching them together to create surface tension.
10. Second Proof (Bench Rest): Arrange shaped dough balls on a lightly floured baking sheet or plates, ensuring space. Lightly dust tops with flour. Cover loosely with plastic wrap or a damp towel. Rest at room temperature for 30-60 minutes until slightly puffed and more elastic, making them easier to stretch.
11. Shape Pizza: On a lightly floured surface or pizza peel, gently flatten one dough ball from the center outward, leaving a thicker rim for the crust. Using fingertips and knuckles, stretch and rotate dough into a 12-inch round, aiming for even base thickness. If dough resists, cover and rest for 10-15 minutes, then resume stretching.