Restaurant Style Pizza Dough Recipe by Weight

5.0(6)

I have looked for a couple of years for a good restaurant style pizza dough recipe I could make at home. Most of the recipe's I had tried tasted like bread, not pizza dough. This is the closest I have found to a great dough recipe! Please note Recipe is by weight, you will need a scale. Measuring by weight allows exact measurement and can be duplicated perfectly each time. The recipe is based on 65%-68% hydration. Salute to Forno Bravo for the recipe.

by Dad the cook·published 2010-01-19

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Low Cholesterol

Servings

2 16 'pizza's, 16 serving(s)

Total time

1h 47m

prep 1h 35m

Calories / serving

114 kcal

Ingredients (5)

serves

500 g flour (High gluten pref but regular flour will work)flour
325 -340 g warm water (110 degrees)water
10 g saltsalt
3 g active dry yeast (I use 7 grams or 1 pckg ADY for a lighter crust)
5 g sugar (optional)sugar

Instructions (9 steps)

01Place water and sugar in mixing bowl, stir to combine and add the yeast. Allow yeast to sit until it starts to bubble 10 minutes or so. Then add the flour and salt.
02Run mixer on low speed for 2 minutes or until combined. Then run on medium for 10 minutes.
03Remove the dough from the bowl and form it into a ball. Place the dough in another bowl or even a gallon ziploc bag, and rub olive oil on it to keep it from drying out.
04Let it rest for 1 1/2 hours or until double in size.
05Preheat oven to 500 degrees.
06

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