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perfect pizza margherita

Perfect pizza dough

Perfect slow-risen pizza, adapted from Alton Brown
Course Main
Cuisine Italian
Prep Time 1 day 1 hour
Cook Time 15 minutes
Total Time 1 day 1 hour 15 minutes
Servings 2 -4
Author Johan Johansen

Ingredients

  • 4 tablespoons sugar
  • 2 tablespoons kosher salt
  • 2 tablespoons olive oil
  • 250 ml warm water add more if needed
  • 500 grams bread flour by weight
  • 2 teaspoons instant yeast

Instructions

  1. In a bowl or stand mixer, add all the dry ingredients, then form a mound in the center and pour in warm water and olive oil.

  2. Using your hands or the paddle attachment of your mixer, mix ingredients until the dough comes together. If dough is too dry and doesn't come together properly, gradually add a little more water.

  3. When dough comes together either tip onto a well-floured counter and knead by hand, or switch to the dough hook attachment of your mixer (the latter would be cheating).
  4. Knead dough for AT LEAST 15 minutes if using a mixer.
  5. If using your hands, knead for a full ten minutes, take a two minute pause, knead another ten minutes, take a two minute pause and, finally, knead another ten minutes.
  6. If you go by hand, you may have to add more flour as you go to keep the dough from sticking. Use as little as possible here.
  7. After 15-30 minutes of kneading (depending on method used), tear off a small piece of dough and flatten into a disc.
  8. Stretch the dough until thin and hold it up to the light and look to see if the baker’s windowpane, or taut membrane, has formed. That is, if you’re basically able to see the light through the dough.
  9. If the dough tears, knead the dough for an additional 5 to 10 minutes. Fun, huh?
  10. Roll the pizza dough into a smooth ball on the countertop. Then place the dough ball in a bowl. Add a couple of teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for at least 18 to 24 hours. 36-48 is okay.
  11. Remove dough from fridge about an hour before baking time to let it come up to temperature a bit.
  12. Halve or quarter the dough as you see fit and roll each portion into a ball of its own.
  13. To make pizza, press down with your palm on top of a ball of dough to form a disc.
  14. Using the palms of your hands, press down on the disc and slowly press, pull and roatet it into a thin pizza base. This takes some practice. If you’re really bold, you can toss it in the air as well.
  15. If you’re really having trouble getting your pizza thin and nice, you can use a rolling pin. Purists will scoff, but what’re they gonna do?
  16. Top pizza with tomato sauce, your favorite cheese and toppings of choice, then slide into a hot oven and bake until base is crunchy and toppings are a golden brown and delicious mess.