Pizza Dough for Home Use
Makes 4 Pizzas, 10-12 inch diameter
400g Room temperature water
1.4g (1/2 teaspoon) Active Dry Yeast
20g kosher or sea salt
700g AP flour
To make the dough:
Add the water and yeast to a bowl, or a stand mixer fitted with the dough hook. Mix lightly to dissolve.
Mix the salt and flour together. Add half the flour, mix to combine. This dough will look very, very wet, almost like a batter. Allow the flour to be absorber for 15-20 minutes, then add the rest. Knead, either with the machine or by hand, for 5 more minutes until a smooth ball forms.
Turn out onto a workbench, form a round ball, and place is a covered container until it has doubled in size, about 4 hours.
Remove dough from the container, and divide into 4 equal portions. Roll each portion into a ball, making sure that no air pockets are left in the middle. Place each ball in a covered container. Allow to rest for an hour before using, or refrigerate for up to 4 days.
Remove from refrigerator and allow to come to room temperature before using, about 2 hours