Units
Scale yield
| Ingredient | Amount | Baker's % |
|---|---|---|
| Bread flour | 200 g | 80% |
| Rye flour | 50 g | 20% |
| Water | 175 g | 70% |
| Olive oil | 14 g | 5.6% |
| Salt | 8 g | 3.2% |
| Yeast | 3 g | 1.2% |
| Sugar (any type) | 5 g | 2% |
Total dough weight: 455 g (Baker's % based on total flour, 250 g)
Instructions
-
Activate the yeast.
Add the yeast and sugar to 75g of the water. Let sit until activated and foamy.
-
Combine.
Add the yeast mixture and the remaining 100g water to the flour. Mix until shaggy, then let rest a bit.
-
Knead.
Continue in a stand mixer with the dough hook, adding the salt, until well incorporated and smooth.
- Rise. Place in the fridge, or let rise at room temperature until doubled.
- Bring to room temp. 2 to 4 hours before you're ready to make pizza, remove the dough from the fridge — it should be at room temperature by the time you need to work with it.
- Divide. Split the dough into 2 dough balls, about 230g each.
See also Basic Red Pizza Sauce →