Pizza Dough Perfection Recipe

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Pizza Dough Perfection
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Ingredients
7
Count
Nutrition
342
Calories
Total time
5770
Minutes
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Ingredients:

Directions:

  1. Put 1/2 cup HOT water in a small glass bowl, add 2 teaspoons of yeast and allow to sit for 10 minutes. (This kills the yeast and will add more of a yeast flavor in the finished product without changing the texture of the dough-thanks duonyte.) Put 1/2 cup WARM water in a large glass bowl, add sugar and stir to dissolve. Sprinkle remaining 2 1/4 teaspoons yeast over the top and stir to combine. Let sit 10 minutes. Add 1 cup bread flour and stir to combine. Allow sponge to sit on the counter overnight.
  2. Add remaining warm water and olive oil. Measure out remaining flour and add one handful at a time, stirring 5 times after each incorporation.
  3. After the dough has been mixed, before kneading let the dough rest for about 30 minutes so that the flour and water properly combine.
  4. Turn dough out onto a clean, dry, very well floured surface and knead in more flour until the dough is no longer completely sticky (about 15 minutes-thanks bakingfool), but still a wetter dough. Allow to rise and ferment slowly in the refrigerator for 4 days, punching down once about 8 hours into the rise. (You can use the dough sooner, but having tested it every day for 4 days, I can tell you the flavor improves each day you allow it to ferment-thanks Dee514.).
  5. Roll out the dough as follows - keep everything well floured when using a wet dough - take balls of dough (about 1lb for 12 pizza), rotate the sides of the ball downward so that maintain a ball shape but stretch out the top; press down the ball with the tips of your fingers to create a circle; stretch out the dough in a circle by hand; then cover with plastic and let it rest for ten minutes; then finish stretching the dough out to the desired size, ensuring the dough is thicker at the edge to form a nice crust (I get 3 medium-sized pizzas that are not too thick not too thin.).
  6. Top pizza as desired (leaving a 1/2 inch border so the crust rises properly) and bake pizza in the hottest oven you can find (500*-550*) on a pizza stone that has been well pre-heated (at least 30 min) for 8-15 minutes depending on how well done you like your crust and how much you loaded it up!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 342 Kcal (1432 kJ)
Calories from fat 58.43 Kcal
% Daily Value*
Total Fat 6.49g 10%
Sodium 392.23mg 16%
Potassium 108.12mg 2%
Total Carbs 60.28g 20%
Sugars 0.78g 3%
Dietary Fiber 2.36g 9%
Protein 10.72g 21%
Iron 3.3mg 18%
Calcium 20.7mg 2%
Amount Per 100 g
Calories 215.99 Kcal (904 kJ)
Calories from fat 36.9 Kcal
% Daily Value*
Total Fat 4.1g 10%
Sodium 247.71mg 16%
Potassium 68.28mg 2%
Total Carbs 38.07g 20%
Sugars 0.49g 3%
Dietary Fiber 1.49g 9%
Protein 6.77g 21%
Iron 2.1mg 18%
Calcium 13mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.9
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • sugar free

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