Pizza Dough

Ingredients

410g water
2.8g instant dry yeast
590g tony gemignani pizza flour (available through Central Milling)
15g diastatic malt powder
15g salt
20g extra virgin olive oil

Directions

  1. Mix water and yeast
  2. Add flour and malt powder
  3. Wait a minute, distribute salt
  4. Wait another minute, distribute olive oil
  5. 20 minutes of bench rest, then split into dough balls either refrigerate immediately (at least overnight) or room temp proof for 4 hours before use

Notes

yields 1kg

use all 1kg for 20" 600g for 16" 380g for 14" 260g for 12"

(experiment as desired, you might want a thicker crust)

550F for 7 minutes