Ingredients
- 450 g (approx. 1 lb.) Heritage White Flour or Heritage Pizza Flour
- 1-2 tsp Sea Salt
- 300 g (10-12 oz.) warm water - temperature 75-80 degrees F (chlorine free)
- 1/2-1 tsp dry active yeast
Instructions
- In a large bowl, measure the flour. Add the salt and mix to disperse. In a separate bowl, add the yeast to the warm water (75-80F). Mix to disburse lumps. Let sit for a few minutes or until foamy on the top.
- Using a Danish Dough Whisk, or large spoon or fork, stir the water and yeast into the flour mixture. With wet hands, knead the dough for 3-5 minutes.
- Cover and let sit on the counter for 1- 2 hours. This is proofing time (the dough is rising). It will rise more quickly if the kitchen temperature is 70+F. if it is less than 70F it will take longer which is the reason for the 1-2 hour range.
- Scrape dough out onto a lightly floured counter and begin shaping your pizza dough balls. Divide the dough into the desired sized balls by weight, approximately 1 ounce per inch for thin crust pizza. (i.e.12 ounces to make a 12 inch thin crust). This recipe will make 2 ½ 12” crusts, or three 9” crusts. Round them into balls, cover, and let rest 1-2 hours or until the dough balls double in size.
- Note: The dough balls can be made up the day before and put in the refrigerator in a covered container. The next day take them out and let them proof for 1-2 hours until they are nearly double in size. The extra long or proofing in the refrigerator adds flavor.
- Heat the oven and pizza stone to 450F for at least 30 minutes. Make sure your stone is rated for high heat.
- Now the dough balls are ready to be made into crusts. There are several ways to do this including pressing gently into a flat round and tossing in the air, or holding the flat round in the air by the edge and turning letting gravity help shape them. Rolling them with a rolling pin removes all the air and rise you’ve cultivated so it is not the desired method. We shared a video on how we shape our pizza dough on our Facebook page, otherwise there are many examples on YouTube.
- Use a pizza peel or back of a baking sheet dusted with flour (rice flour works best. Cornmeal tends to get gooey and burn onto a stone). Gently lay your stretched crust onto it and add your toppings. The more quickly you work at this stage, the easier it will be to get the pizza onto the stone into the oven.
- Bake 3-4 minutes. Watch carefully as ovens bake differently and they can overbake. When the crust is brown and the cheese is bubbling in the middle, it’s done.
- Tips: Use your judgment and adjust if you need to to get a workable pizza dough. Read our blog post “Top 6 pizza making mistakes”. Make sure the dough balls are proofed close to doubled in size before shaping into crusts. If you over-proof and the dough becomes limp and sticky use more flour when handling and shaping into a crust. If your crust tears when you are shaping it, roll it back into a ball and let it rest for 15-20 minutes to let the gluten redevelop. Then you can shape it into a crust again.
Tried this recipe?tag #sunriseflourmill
Absolutely no comparison between your pizza dough and any other pizza product or store. And homemade pizza with your flour is worth weekly personal pan pizzas on Friday night. So. Good. No comparison ❤️
Does this pizza dough freeze well? Living alone I would like to make it but can’t eat 2 pizzas. If I can freeze one or freeze the slices then it would be worth the effort.
I freeze mine after the first rise and take a ball of dough out the night before (put it in the fridge). Then I do the second rise day of.
How do you use your sourdough starter that I already have for this pizza recipe?
The amount of water called for seems to be too much. I had to add over a cup of additional flour to get the right consistancy.
This was my first time using a scale to measure flour. The amounts made a perfect dough. Did you weigh the flour?
how much flour and water do you add for a thicker crust
How do you use the sourdough starter to make pizza dough?
Thank you
can the pizza dough flour be used in other recipes
Is there a sourdough starter recipe version of this?
See Ken Forkish’s book: “The Elements of Pizza”.
I don’t have a scale but how many cups is the flour?
Is the temperature of the water correct? My yeast was not foaming. I tried again with a fresh packet of yeast and still nothing. Yeast had eight months until expiration so it wasn’t expired. House is set to 73F so ambient temperature was not a problem. Let it sit for 15 minutes and nothing. Tried again and put my water in the microwave to provide better ambient temperature control and still nothing. Spent about an hour with several new yeast trying to get the yeast to get foamy and it was perfectly flat – no bubbles. Doesn’t the water have to be warmer?
I always proof my yeast with 105-110° water. It is possible the water wasn’t warm enough. You also need to add just. A little sugar for yeast to eat.
Can you freeze half of this? If yes, at what point can you freeze it? I am half-way through making the dough and two pizzas will be too much for us!
Yes Googled “How to freeze pizza dough” INSTRUCTIONS
Prepare the dough and let it rise as usual.
Form the dough into individual balls, the size you would use to make one pizza.
Lightly coat each dough ball with olive oil or baking spray.
Turn the dough over so it is lightly coated in the oil.
Slide the dough ball into a freezer bag and seal, squeezing out all the air.
Place in the freezer and freeze for up to 3 months.
When ready to use, put the ball of dough in its bag in the fridge to thaw overnight or for at least 12 hours.
Before making the pizza, bring the dough out on the countertop and let warm up for about 30 minutes before stretching out the pizza.