Easy 60% Hydration Pizza Dough

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1. 1

   In a mixer bowl, combine the pizza flour, instant yeast, and salt. Stir to incorporate.

   💡 The creator likes to hide the yeast in the flour.

   pizza flour 750 ginstant yeast 3 gsalt 15 g

   ▶ 0:51

2. 2

   Add the olive oil and the cold water to the dry ingredients.

   💡 If you don't have olive oil, you can use canola oil or vegetable oil.

   cold water 450 golive oil 15 g

   ▶ 1:31

3. 3

   Using a spiral mixer, knead the dough on speed 4 for 14 minutes.

   💡 The machine is very quiet during operation.

   ⏱ 14 minutes▶ 3:04

4. 4

   Remove the dough from the bowl and divide it into three equal portions of approximately 400 g each.

   💡 The total dough weight is approximately 1205 g.

   ▶ 4:17

5. 5

   Shape each portion into a smooth dough ball by folding the edges inward and applying pressure to the bottom to tighten the surface.

   💡 The dough should feel smooth and elastic.

   ▶ 7:12

6. 6

   Place each dough ball into an oiled bowl, spray the surface with a little olive oil, and cover tightly with plastic wrap.

   💡 The oiled bowl helps prevent sticking.

   olive oil 15 g

   ▶ 8:01

7. 7

   Let the dough balls rest for 1.5 to 3 hours until they rise significantly, or use for a slow cold ferment by putting them in the fridge after 30 minutes on the counter.

   💡 Warmer room temperatures will make the dough rise faster.

   ⏱ 3 hours⏱ 30 minutes▶ 9:43

8. 8

   Once risen, stretch the dough, add sauce and toppings, and bake in a standard oven at 550°F (288°C) for 8 to 10 minutes.

   💡 If your oven doesn't reach 550°F, bake for a slightly longer time.

   🔥 550°F⏱ 8 to 10 minutes▶ 10:13

This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: BakeLikeAPro on YouTube