Same-Day Pizza Dough with RT Fermentation
This makes a very nice smooth dough with a lot of elasticity. Handles well when rolling and is fantastic when cooked in the oven. We have used this over a wood fire too and it browns and crisps up nicley. This recipe has a 63% hydration ratio.
Equipment
- Bread Machine
Ingredients
- 515 g bread flour 3½ cups
- 10 g vital wheat gluten 1 Tbsp
- 10 g sugar 2 tsp
- 5 g sea salt 1 tsp
- 3.5 g yeast 1 tsp
- 324 g water 1⅓
- 15 g olive oil 1 Tbsp
Instructions
- Into a large mixing bowl, measure out dry ingredients (except yeast) and mix together.
- Weigh warm water and olive oil and pour into the bread machine reservior. Add dry ingredients on top liquids. Make a small 'well' and add yeast into the center of the well.
- Set to Dough setting and allow to go through the entire cycle. (or follow your bread machine specifications)
- Makes three 12" crusts that are about 10 oz each - or about four 10" crusts. Freezes very well. Your finished dough will weigh 875g (1lb 15 oz)16.15
Notes
The recipe makes three 12" crusts (10 oz of dough) or four 10" crusts (7.5 oz of dough). This dough is great when rolled out and pizzas are made the same day, or you can do a longer cold fermentation if you choose to.
How to top your pizza:
- Add 1/4-1/3 of your favorite pizza sauce.
- Add 8 oz of cheese (2 cups shredded).
- Add toppings to your pizza.
- Prepare pizzas on pizza screens for easy transfer to the oven or grill.
pizza toppings
Tried this recipe?Let us know how it was!
Most of the time when we make pizza dough we do a 3-5 day cold ferment in the refrigerator. It develops texture and flavors. All kinds of things happen when you do a long ferment. But sometimes we need something quicker. This is a dough we turn to when we are cooking pizza in the oven and need a same-day dough. We still do a day-long or 5-hour ferment.
Same-Day Pizza Dough with RT Fermentation
This makes a very nice smooth dough with a lot of elasticity. Handles well when rolling and is fantastic when cooked in the oven. We have used this over a wood fire too and it browns and crisps up nicley. This recipe has a 63% hydration ratio.
Servings: 3 pizzas
Equipment
- Bread Machine
Ingredients
- 515 g bread flour 3½ cups
- 10 g vital wheat gluten 1 Tbsp
- 10 g sugar 2 tsp
- 5 g sea salt 1 tsp
- 3.5 g yeast 1 tsp
- 324 g water 1⅓
- 15 g olive oil 1 Tbsp
Instructions
- Into a large mixing bowl, measure out dry ingredients (except yeast) and mix together.
- Weigh warm water and olive oil and pour into the bread machine reservior. Add dry ingredients on top liquids. Make a small 'well' and add yeast into the center of the well.
- Set to Dough setting and allow to go through the entire cycle. (or follow your bread machine specifications)
- Makes three 12" crusts that are about 10 oz each – or about four 10" crusts. Freezes very well. Your finished dough will weigh 875g (1lb 15 oz)16.15
Notes
The recipe makes three 12″ crusts (10 oz of dough) or four 10″ crusts (7.5 oz of dough). This dough is great when rolled out and pizzas are made the same day, or you can do a longer cold fermentation if you choose to.
How to top your pizza:
- Add 1/4-1/3 of your favorite pizza sauce.
- Add 8 oz of cheese (2 cups shredded).
- Add toppings to your pizza.
- Prepare pizzas on pizza screens for easy transfer to the oven or grill.
pizza toppings
