Yeah, I’m aware this is a weird way to write a recipe, but that’s just how it goes in Canada. This is a blend of metric and Imperial measurements, but only because some are easier to measure. The Imperial are estimations on the metric, which is based on mass, rather than volume. I’ve found that measuring mass – particularly with flour – produces a more consistent result.
My Pizza Dough
Ingredients
- 416 g 00 flour
- 9 g kosher salt about 2 tsp
- 270 g water warm, about 1 1/4 c
- 1 g dry yeast about 1/2 tsp
Instructions
- Combine dry ingredients, and mix well.
- Add warm water, and mix until sticky. Turn out onto floured surface. Kneed and mix until it becomes a smooth, elastic ball.
- Lightly oil a large mixing bowl, roll in oil to coat dough ball. Cover with cloth or plastic wrap and leave in a warm place. Let rise until at least doubled in size.
- Turn onto floured surface again, and punch down. Divide into 2 or 3 equal portions, and roll into balls. Put each ball in a plastic bag with enough room to expand, tuck open end under ball, but don't seal it. Leave in fridge for at least a day, or up to four. You can also put sealed bags in freezer, and leave them for weeks.
- When ready to use, remove dough ball from fridge and flatten. Make pizza!
At various times I’ve used 50/50 whole wheat/white flour, or added Tbsp garlic and onion powder, or Italian spice blend.