Single Pizza Dough Recipe
This four ingredient pizza dough is perfect for one 10 to 12-inch pizza dough.
Servings: 1 dough
Cost: $5.00
Equipment
Ingredients
- 110 grams warm water (around 95 - 105 degrees F)
- ⅛ teaspoon yeast
- 3 grams kosher salt
- 166 grams bread flour
Instructions
- Activate Yeast: In a large bowl, combine the warm water, yeast, and kosher salt. Stir to combine and then let sit for 5 minutes. The warm water and the time will start to activate the yeast.
- Combine Dough: Next, add the flour to the bowl and, with your hands, stir to combine the liquid and the flour with your hands for 30 seconds.
- First Fermentation: After 30 seconds of mixing the dough will still be wet. Roughly form the dough into a ball in the bowl and cover with plastic wrap. It’s now going to rise for 30 minutes. After 30 minutes, the yeast has activated, the dough is starting to rise and it’s time to kneed for the longer fermentation.
- Kneed: Lightly flour your hands and a cutting board, and gently remove the dough from the bowl. Kneed the dough for 30 seconds by gently folding the dough like a trifold wallet and pressing. I do this about 4 times (over 30 seconds). Begin to form the dough ball by cupping it with your hands. The seam from folding is on the bottom and the top should be smooth. Place the dough ball into a lightly oiled (we use olive oil) bowl and cover with plastic wrap for second fermentation.
- Second Fermentation: Let the dough ball rise for 4 – 6 additional hours and then it’s ready to use.
Notes
Ingredients Note: We do not recommend using cup measurements for pizza dough. It is essential for good dough to use exact measurements. We measure in grams using a digital scale.
Advance Preparation: Plan about 6 to 7 hours for the dough with most of that time being fermentation.
We like to make this early in the morning before getting started for work on Friday so it’s ready for the afternoon for Friday pizza night.
Tip: We keep our house cold, and dough needs a warm environment to rise. So we turn the light on in our oven, and that light will keep the oven at around 70 – 80 degrees. A perfect temperature for the dough to ferment for both the first and second fermentation. This was an idea we sourced from Chef Billy Parisi. Note – we do not turn the oven on, just the light, and then we put the dough in the oven to rise.
If you want to scale up use our pizza dough recipe that yields 3 11-inch pizzas.
Nutrition
Calories: 604kcal | Carbohydrates: 121g | Protein: 21g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1167mg | Potassium: 181mg | Fiber: 4g | Sugar: 1g | Vitamin A: 3IU | Calcium: 26mg | Iron: 2mg