Pizza Dough

Version 2.3

July 2026

Ingredients

8g instant yeast

10g sugar

15g salt

625g bread flour

Optional spices - black pepper, basil, oregano, garlic powder, Parmesan cheese

475g warm water

5g olive oil

Step 1

Combine instant yeast, sugar, salt, spices and flour in a bowl. Add warm water and mix until all the flour is incorporated. Let stand covered for 10 minutes.

Step 2

Preheat oven to 230℃ / 450℉. Add oil to dough and knead into a ball. Flour the bottom of the bowl to prevent sticking and let stand covered again for 10 minutes.

Step 3

After resting, dough should be soft and very hydrated. Adjust dryness or stickiness with oil or flour as required on outside of bowl. It should feel very soft and jelly-like when it is the right consistency. Roll out dough, allowing it to relax as you stretch so that it doesn't tear. Add toppings, bake at 230℃ / 450℉ for 15-20 minutes, let stand before cutting.

Changelog

9 July 2026 - Confirmed oil quantity, revised instruction for adding oil.

18 June 2026 - revised directions to reflect correct dough prep. Suggested timing should be tested

June 2026 - converted oil measure to mass so everything can be done with a scale. Adjusted oil amount to get correct texture

May 2026 - revised from original measurements - 650g flour, 450g warm water