Ingredients for (6) 11 to 12oz dough balls.
- 1050g flour
- 750g of water
- 16g of salt
- 25g of sugar
- 14g yeast
- 28g oil
- In a mixing bowl, dissolve the yeast and sugar in the water, and let it sit for 3 to 5 minutes or until the yeast dissolves.
- Turn on the mixer with the dough hook attachment and add the olive oil. Let it mix for a minute or two.
- Turn off the mixer, add in the flour, then add the salt
- Mix until the dough pulls away from the side of the bowl. Approximately 5 to 8 minutes. If the dough still sticks to the sides and doesn’t form a “ball” you may have to add more flour. I typically add a little at a time up to 1/8 cup if necessary.
- Once dough begins to pull away from the side, turn off the mixer and place the dough on a lightly floured surface and let stand for 2 to 3 minutes.
- The dough should make 6 equal dough balls weighing approximately 11 to 12 oz. each.
- Place a pizza stone into the oven and preheat oven to 500 degrees F. Heat the stone for at least 30 minutes to an hour before putting pizza in the oven.
For pizza kits Friday, I use 6 oz. dough balls to make 8″ – 10″ pizzas.
Submitted By Eddie Beyer
