I use this recipe to make 2 thick crust pan pizzas:
Flour: 420 g (3 1⁄2 cups)
Water: 285 g (2 1⁄4 cups)
Yeast: 4g (1 1⁄2 tsp)
Salt: 8g (1 1⁄2 tsp)
Olive Oil: 16 g (1 1⁄4 tbsp)
It works for thin crust too, just reduce the quantities by 25-50%.
Homemade pizza dough (and lean bread in general) is really easy to make at home by hand. The day before you want pizza, just mix everything together into a rough sticky dough ball, let it rest a few minutes, then knead until it’s smooth. Then stick it in the fridge overnight or up to 5 days or so. More time in the fridge means more fermentation and more flavor. After 5 days, it’ll start taking on slight sourdough qualities (though if you want an actual sourdough crust, you’ll need a sourdough starter).
I use this recipe to make 2 thick crust pan pizzas:
It works for thin crust too, just reduce the quantities by 25-50%.
Homemade pizza dough (and lean bread in general) is really easy to make at home by hand. The day before you want pizza, just mix everything together into a rough sticky dough ball, let it rest a few minutes, then knead until it’s smooth. Then stick it in the fridge overnight or up to 5 days or so. More time in the fridge means more fermentation and more flavor. After 5 days, it’ll start taking on slight sourdough qualities (though if you want an actual sourdough crust, you’ll need a sourdough starter).
Going to give it a go. Thanks!