Nerd Bakery's Simple Pizza Dough

Carl Johnson pizza dough simple pizza dough

If you travel up and down the aisles of any supermarket you'll see either frozen pizza dough or pizza dough in the bread aisle. Both are full of preservatives and not what I would call "fresh". Pizza dough is easy to make and just requires a little planning. If you want to make pizza Friday night, start making you dough on Thursday morning. Trust me, your pizza dough will taste 100% better than supermarket pizza dough. 
Preparation Time
  • 1 hour - assembly time
  • 24 hours - resting time
  • 20 minutes - baking time

Recipe makes 2 - 12" Pizzas

Ingredients
  • 250 grams of Nerd Bakery TIPO ”00” Pizza Flour 
  • 1/4 cup of lukewarm water
  • 1/2 cup of cold water
  • 2 grams active dry yeast
  • grams extra-virgin olive oil
  • 8 grams fine sea salt
  • Instructions

    Dissolve the yeast in warm water with the sugar. In a standing mixer bowl, add the cool water and dissolved yeast.

    With the mixer on slow speed, using the paddle blade, add about 1/3 or so of the Nerd Bakery TIPO ”00” Pizza Flour  and mix (increasing the speed) for a minute or two, until a smooth “batter” forms. This helps to develop the gluten in the dough.

    Add remaining Nerd Bakery TIPO ”00” Pizza Flour  flour and salt.  Once the dough comes together, switch to a dough hook and use a slow/med speed to kneed the dough for 8-10 minutes.

    1st Proofing

    1. Form dough into a ball and transfer to a bowl lightly oiled with extra virgin olive oil and cover with plastic wrap until rested and has slightly grown in size (approx 1.5 hours). Since very little yeast is used, the dough shouldn’t double in size, as is common for bread recipes.

    2nd Proofing

    1. Remove dough from bowl and portion into two dough balls. Place on floured sheet pan, cover well with plastic wrap and a towel to make a tight seal, and refrigerate for 24 hours.
    2. Remove dough balls from fridge 1.5 hours prior to making pizza. This allows the dough to reach room temperature, making it more workable.


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