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Same-Day Pizza Dough Recipe

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3.8 from 58 reviews

  • Author: Sara
  • Total Time: 2 hours 10 minutes (excluding chilling time)
  • Yield: 4 servings (4 pizza dough balls)

Description

This same-day pizza dough recipe yields a versatile and flavorful base for homemade pizzas, ready in just a few hours. Combining ’00’ flour and all-purpose flour with active dry yeast and olive oil, the dough is kneaded to perfection in a stand mixer, allowed to rise, and then chilled to develop flavor and texture. Ideal for crafting crispy, chewy pizza crusts, this dough can be shaped and topped to your preference, making it perfect for quick yet authentic Italian-style pizzas.

Ingredients

Dry Ingredients

  • 300 g (about 2 1/3 cups) ’00’ flour
  • 300 g (about 2 1/3 cups) all-purpose flour
  • 1 teaspoon (3 g) active dry yeast
  • 12 g fine sea salt

Wet Ingredients

  • 350 g (about 1 1/2 cups) warm water, no warmer than 100°F
  • 2 tablespoons olive oil

Instructions

  1. Mix the dry ingredients. In the bowl of a stand mixer fitted with the dough hook, whisk together the ’00’ flour, all-purpose flour, active dry yeast, and fine sea salt to evenly distribute all dry components.
  2. Add wet ingredients and knead. Pour in the warm water and olive oil. Mix on medium-low speed for about 10 minutes until the dough becomes smooth and elastic.
  3. First rise. Transfer the dough to a greased bowl, cover with plastic wrap, and let it rise at room temperature for 2 hours, or until it has doubled in size.
  4. Divide and shape. Turn the risen dough onto a clean work surface. The dough should be tacky but not sticky; lightly dust with flour if needed. Divide the dough into 4 equal portions and shape each into a smooth, tight ball. Refer to shaping tutorials if necessary.
  5. Chill the dough. Place the dough balls in a greased pizza dough box. Cover and refrigerate for at least 2 hours, up to 72 hours, to develop flavor. Before cooking, allow the dough to come to room temperature for 30 minutes to 1 hour.
  6. Stretch and top. On a well-floured surface, gently stretch each dough ball into an 11-12 inch circle, then add your desired toppings and proceed to cook your pizza.

Notes

  • The combination of ’00’ flour and all-purpose flour creates an ideal balance of chewiness and structure.
  • Make sure the water is no warmer than 100°F to avoid killing the yeast.
  • The dough can be refrigerated for up to 72 hours to enhance flavor and texture.
  • If the dough is sticky when shaping, dust lightly with flour but avoid adding too much to keep the dough tender.
  • Letting the dough come to room temperature before shaping ensures better stretchability and oven spring.
  • Use a stand mixer with a dough hook for ease, but the dough can also be kneaded by hand.
  • Prep Time: 10 minutes
  • Cook Time: 15-20 minutes (for baking pizza)
  • Category: Bread / Dough
  • Method: Stovetop (mixing and kneading with stand mixer) and Baking (pizza cooking)
  • Cuisine: Italian

Find it online: https://saraflavors.com/same-day-pizza-dough-recipe/