1 – 14” Pizza Crust (454g, 16 oz ) total
Flour: 100% Turkey Red whole wheat or Khorasan 80% = 212g
Fine Durum Flour 20% = 53g
Total = 265g
1g sugar .4%
.8g Instant Dry Yeast (or ¼ cup -70g starter) .3%
14g Salt 2.6%
175g 60degree Water 66%
5.3g Olive Oil 2%
2 – 14” Pizza Crusts (908g, 32 oz ) total
Flour: 100% Turkey Red whole wheat or Khorasan 80% = 424g
Fine Durum Flour 20% = 106g
Total = 530g
2g sugar .4%
1.6g Instant Dry Yeast (or ½ cup - 140g starter) .3%
28g Salt 2.6%
350g 60degree Water 66%
10.6g Olive Oil 2%
Combine 60F water with 10% of flour, instant yeast and sugar in a large bowl. Let sit for 30 minutes to get bubbly (or longer if needed.)
(sourdough version: mix starter with 25% flour and water to make a pancake batter paste. Let sit to ferment.)
Combine balance of flour and salt with the above and mix on low speed for 4 minutes or by hand until all is incorporated. Then dribble in the olive oil and mix an additional 3 to 4 minutes. Let sit for 30 minutes covered and check consistency, should be soft and pliable, not sticky (sourdough version: mix all as above paragraph.)
Stretch and fold the dough several times. Continue kneading until cohesive and smooth, with elasticity. Divide the dough if making more than one ball.
(sourdough version: after kneading let sit out to proof before degassing and placing in refrigerator as written below.)
Smooth some oil on top of the dough and cover it with plastic wrap and place in refrigerator for 24 to 48 hours before using.
To bake remove from cooler, let sit at room temperature for 2 hours or to at least 60F in temp. Roll or toss dough on a floured surface and prepare (dust) pizza peel. Add favorite toppings and bake at a minimum of 475F (higher if possible) for 5 to 9 minutes depending on heat.
To Store the Pizza Dough
At this stage you can either store it in the freezer or fridge.
To store it, wrap it in plastic wrap and seal it in a ziplock bag. Store in the fridge for 3 days or the freezer for 3 months. When your ready to use it, if your dough is frozen let it thaw in the fridge for 6 hours or overnight. Remove dough from the fridge and let it sit on the counter at room temperature for 1 to 2 hours or to at least 60F in temperature before making pizza.