Same Day Dough Recipe

OK. So, a previous post mentioned how many pizza dough recipes we had tried before finding Jeff's oh so informative site. Once that gem was discovered, we had pizza 3 or 4 times a week until we figured our own basic dough recipe. That being said, our recipe is never "really" the same. I enjoy mixing flours and sometimes I prefer a very wet dough and other days not. But, YOU CAN have amazing pizza in one day. Here's how.

You really only need 8 hours to have an incredible pizza. The longer the rise or the age of the starter play a huge role in the flavor of the crust but with just a few basic ingredients and a few minutes in the morning, you've got pizza for dinner!

Ingredients:
620g Flour
370g Water
5g Active Dry Yeast
14g Salt

Start at some time in the morning and measure out your flour. Separate in to two bowls: 3/4 into one, 1/4 into the other. Add the dry yeast and salt to the larger flour bowl and mix. Then add your water. It is important to use quality water so try to use a bottled spring water or something similar if you can. Mix this by hand for about 5 minutes. It's very sticky. Cover and let it rest for 20 minutes. Transfer the dough ball to a bread board or pastry mat and knead for about 15 minutes until you incorporate all, or most, of the second measuring of flour. Cover again for 20 minutes. At this time, you'll want to divide the dough. A scale is great here because you can get your dough balls to about the same size. You want each ball to weigh at least 235g but preferably between 270 and 300g. Lightly oil your proofing pans or any covered storage container that will allow for a bit of a rise and divide amongst your containers. Place these in the fridge for 4 or 5 hours. Remove from the fridge and let them warm rise for about 1 to 2 hours and you are ready to go.

If it sounds difficult, trust me it only sounds that way. Give it a try and you'll be as surprised as we were!