Basic Dough for Pizza or Bread

Name: Basic Dough for Pizza or Bread
Ingredients: 1000 gr King Arthur Organic Bread Flour -or- Caputo 00 Pizza Flour (Represents 100%); 20 gr Sea Salt or Kosher Salt (2% of Flour Weight); 20 gr Sugar or Honey (2% of Flour Weight); 40 gr Olive or Canola Oil (4% of Flour Weight); 5 gr Active Dry Yeast (.5% of Flour Weight); 630 gr Warm Water (63% of Flour Weight)

August 13, 2017

Robert

Serves 6 Pizzas

Equipment

Mixer

Scale

Prep time

20m

Standard recipe for basic dough. The recipe calls for using a scale, based on the fact that there really isn’t any such thing as a ‘cup’ of flour. Every cup would be different. So, to ensure a consistent result, a scale should always be used for bread of any kind. All recipes for dough or bread on this site will use a weighted measurement.

This recipe can be used for 2 loaves of Italian Bread or about 5-7 pizza’s.

Basic Dough for Pizza or Bread

Ingredients

1000 gr King Arthur Organic Bread Flour -or- Caputo 00 Pizza Flour Represents 100%
20 gr Sea Salt or Kosher Salt 2% of Flour Weight
20 gr Sugar or Honey 2% of Flour Weight
40 gr Olive or Canola Oil 4% of Flour Weight
5 gr Active Dry Yeast .5% of Flour Weight
630 gr Warm Water 63% of Flour Weight

Servings:

Instructions

mix the flour and salt together in a mixer.
Prepare yeast mixture by adding either the sugar or honey to the warm water along with the yeast.
stir well and let sit for about 2-3 min.
Then, using speed 2 on a mixer with a dough hook, add the water to the flour/salt mixture. let it mix together for a few minutes until it's an even consistency.
Once all the dry flour is incorporated into the dough, add the oil, and keep mixing at speed two for another 5-7 minutes. (It's important to wait until the water and flour get mixed together before adding the oil) . After 5-7 minutes of mixing/kneading with oil, the dough should develop a nice soft pillow like consistency.
Put dough in an oiled bowl, covered with plastic wrap for 2 hrs. It should double in size or more. (alternatively, cut dough in two equal parts put in ziplock bags and refrigerate for up to 5 days)

Recipe Notes

The percentages above, can be scaled up and down according to how much flour you use. Some mixers can handle 1000g of flour, some can't. if yours cannot, then scale down to 800 or 700g of flour, and use the percentages for all the other ingredients. it's simple once you get the hang of it.

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Nutrition: lots of carbs