The Only Pizza Dough Recipe Youll Ever Need

Instructions:

1. If using active dry yeast, dissolve it in a splash of the measured water and let stand 5 minutes until foamy. If using instant yeast, skip this step.
2. In a large bowl, whisk together the flour and salt.
3. Add the prepared yeast mixture (if applicable), the remaining cool water, and the olive oil to the dry ingredients.
4. Mix by hand or on low speed until just combined, forming a very rough, shaggy mass. Do not overmix.
5. Cover the bowl and let it rest for 20 minutes (Autolyse rest) to allow the flour to fully hydrate.
6. Turn the dough onto a lightly floured surface and knead vigorously for 8–10 minutes until the dough is smooth, elastic, and passes the windowpane test.
7. Lightly oil a large bowl. Place the dough ball inside, turning to coat. Cover tightly with plastic wrap and let rest at room temperature for 1–2 hours until slightly puffy (First Proof).
8. Transfer the covered bowl to the refrigerator for a minimum of 18 hours, up to 48 hours, for the slow cold fermentation to develop deep flavour.
9. Remove dough from the fridge. Gently turn it onto a very lightly floured surface. Divide the dough into 4 equal portions and gently shape each portion into a tight, smooth ball.
10. Place the dough balls into individual oiled containers or on a tray, ensuring they do not touch. Cover and let them sit at room temperature for 1.5–2 hours to temper before baking.
11. Preheat your oven and pizza stone/steel to the highest possible setting (ideally 500°F/260°C or above) for at least 45 minutes. Stretch dough gently, top sparingly, and bake immediately.