Pizza Dough
Ingredients
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⅓ cup water
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1 teaspoon active dry yeast
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½ teaspoon sugar
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1 cup bread flour
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1 cup all-purpose flour
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½ cup water
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1 tablespoon extra-virgin olive oil
Tools
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tongs
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stand mixer
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measuring cups
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measuring spoons
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large bowl
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spatula
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knife
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small bowl
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June Pan
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liquid measuring cup
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spoon
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plastic wrap
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June Oven
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Preferences
Bloom the yeast
In a small bowl, stir the warm water, yeast and sugar until combined. Set aside for 5-10 minutes to bubble and proof.
small bowl
⅓ cup water
1 teaspoon active dry yeast
½ teaspoon sugar
measuring spoons
liquid measuring cup
spoon
Start the dough
In the bowl of the stand mixer fitted with the dough hook, combine the bread flour, all-purpose flour, water, olive oil and salt.
stand mixer
1 cup bread flour
1 cup all-purpose flour
½ cup water
1 tablespoon extra-virgin olive oil
1¾ teaspoons salt
measuring cups
Add the yeast
When the yeast is bubbly and active, add it to stand mixer bowl. Mix on low speed until no more dry flour is visible. Increase speed to medium and mix the dough until it pulls away from the sides of the bowl but still sticks to the bottom of the bowl, about 6 minutes. The dough will still be very sticky.
Prepare the dough for proofing
Spray a large bowl with nonstick cooking spray. Scrape the dough into the bowl and cover with a towel or plastic wrap.
nonstick cooking spray
large bowl
spatula
plastic wrap
Proof the dough
Transfer the bowl to the bottom shelf of the June Oven. Proof the dough at 85°F for 1 hour 30 min, until about doubled in size. June will notify you when the dough is finished. If the dough has not doubled, follow on-screen instructions to continue proofing.
June Oven
Punch down the dough
Punch down the dough to deflate it.
Shape the dough
Turn it out onto a very lightly floured surface. Knead the dough few times by stretching it gently and folding it over on itself, then shape it loosely into a ball. Divide the dough in half using a knife or bench scraper. Let the dough relax for 10 minutes on the floured surface.
knife
Transfer the dough
Spray the June Pan with nonstick cooking spray. Form each piece of dough into a ball and place the dough on the prepared June Pan. Spray a piece of plastic wrap with nonstick cooking spray and cover the dough with the oiled plastic.
June Pan
Cover and chill the dough
Transfer the dough to the refrigerator. Allow the dough to chill as long as you can wait, up to 24 hours. The longer the dough chills, the more complex its flavor will be. Remove the dough from the refrigerator and use it to make your favorite pizza.