This is the recipe for the dough I made at the Brooklyn Kitchen's at-home pizzamaking class with Anthony Falco and Angelo Womack. They were kind enough to share it with us here.
This recipe results in a 66% hydration dough and makes enough for two 12-inch pizzas. If you don't have a mixer, don't worry. The batch is small enough that it's easy to mix by hand.
Be sure to keep some "bench flour" on hand to dust your hands and prevent dough from sticking to them.
- Yield:makes 480 grams of dough (enough for 2 twelve-inch pizzas)
- Active time: 15 minutes
- 4 grams salt
- 283 grams "00" flour (Italian pizza flour) or bread flour
- 2 grams bakers' yeast
- 187 grams warm water
Combine salt and flour in a medium bowl. Combine yeast and lukewarm water in a 1 quart liquid measure. Add water mixture to flour/salt and knead by hand until very thoroughly combined, about 3 minutes. Let rest for 15 minutes, then knead for 3 minutes longer.
Divide dough in half and form balls. Cover with dampened cloth and proof at room temperature (70°F) until roughly doubled in volume, about 3 to 4 hours. Alternatively, cover in plastic and allow to rise in refrigerator 8 to 24 hours; if refrigerated, allow dough to come to room temperature for 30-45 minutes before baking.