Perfect Pizza Dough
I spent years perfecting this dough, but I can finally say it is perfect. Not only is it delicious, but it is made from freshly milled whole wheat flour.
If planning pizza within 2 hours, start preheating a pizza stone on the bottom oven rack to 550F(Convection is best).
You will need the following ingredients to make approximately 4 lbs of dough:
- 3 Cups of filtered water (700g)
- 6-8 cups of freshly ground flour. (970g) (Use a Nutrimill grinder to grind WT Gable Farms Arizona Hard White Wheat Berries) (You could also use frozen home milled flour)
- 1 Tblsp Instant Yeast (9g)
- 1-2 Tblsp Raw Unfiltered Honey (35g) (depending on how sweet your wheat is. Use 1 Tbsp for WT Gable Farms Wheat)
- 2 Tblsp Extra Virgin Olive Oil (50g)
- 1 Tbsp Sea Salt (20g)
- Additional Extra Virgin Oilve Oil for forming and shaping dough
- In Bosch mixing bowl, add the following ingredients:
3 cups Water
3 cups of flour
1 Tblsp Yeast
2 Tblsp Extra Virgin Olive Oil
1-2 Tblsp Raw Unfiltered Honey (depending on how sweet your wheat is)
- Mix with the Dough hook for 3 minutes on Speed 1.
- After 3 minutes of mixing, keep the Bosch on Speed 1 and add the following:
1 Tblsp Salt
Remaining flour (between 3-5 cups): Half cup at a time. When the dough cleans the Bosch mixing bowl, you are at the correct amount of flour.
- Knead the dough on speed 1 for 1 minute.
- Let the dough rest with the bowl cover on for 20 minutes.
- Mix for 7 minutes on Speed 1.
- Lastly, let the dough rest, covered, for approximately 10 minutes before dividing and forming dough balls (after this rest period, you should have a pretty smooth dough that is very elastic and will pass the gluten windowpane test very well).
- Roll or stretch out dough balls on a sheet of parchment paper to form your pizzas.
- Top your pizzas with Perfect Pizza Sauce and your favorite toppings.
- Use a pizza peel to place pizza on a preheated pizza stone (preheated for at least an hour) on the bottom rack of your oven at 550F.
- Cook pizza for 2 – 7 minutes depending on the size of your pizzas, the frequency of opening the oven, and the amount of toppings.