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.
283g "00" flour (Italian pizza flour) or bread flour
2g bakers' yeast
187g 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.
This Recipe Appears In
|Nutrition Facts (per serving)|
|Servings: 2 to 3|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||2%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 69g||25%|
|Dietary Fiber 2g||9%|
|Total Sugars 0g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|