Pizza Dough Recipe: Summer Edition! The Main Change Ive Been

Pizza Dough Recipe: Summer Edition! The main change I’ve been working with is incorporating some olive oil into the dough. I’ve used more, I’ve used less. I’ve gone sans sugar, but this is what I’ve been happiest with. VERY easy and ‘elegant’ to work with:

500g Caputo 00 flour (~50g Reserve)
350g Water
13g Olive Oil (1 Tablespoon)
15g Salt (scant 1 Tablespoon)
12.5g Sugar (1 Tablespoon)
3g Instant Yeast (~1 Teaspoon)

Yeast: A single teaspoon(even scant at times) has been giving good results. It also helps keep the dough under control during the summer heat/humidity. Feel free to use a starter if you have one!

Flour: I currently have the Caputo 00 ‘Americana’ flour which is supposedly good for home ovens in the 500F-600F range. There’s other blends for different ovens types!

Water: Been pretty strict at 350g here. You can use beer for a twist!

Salt: Use it! Adjust to your tastes and toppings.

Sugar: I’ve been very happy with the color on the bakes with sugar, I tried a batch without and it just wasn’t the same!

Oil: Been using 1 Tbsp in the dough for the last few weeks. Helps keep the dough from drying out during the cook. Bakes up beautifully, but the flavor is noticeable. I don’t mind it, but it’s not 100% to my tastes. I may try a neutral oil in the future. Stay tuned!

Combine all the dry ingredients in a large bowl and mix well. Add the water & oil, and work it all together. I leave it very rough, just enough to get all the flour into a mass. Cover loosely and let sit for 20 mins.

This is where I bring in the extra 50g of flour(you don’t have to use all of it if you’re happy with the consistency). I’ve been doing 3 knead and rest cycles working that flour in as I go. Once it’s formed a soft, stable ball I put it back in the bowl and let sit at room temp loosely covered for two hours.

Portion off the risen dough. I normally get 3 dough balls about 12oz each. Form your dough balls and store in the coldest(but not frozen!) part of the fridge, covered for 3+ days. I find they’re good up until around 6 days. Remove a couple hours before baking to warm up and enjoy your pizza!

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