Growing Chefs! Ontario Pizza Dough

Pizza Dough

Making a perfect pizza dough is a science, and that is why our measurements are very specific and in percentages as well to ensure a consistently perfect pizza dough every time!”
5-6 pizzas
1 kilogram “00” flour (100%)580 grams water (58%)30 grams salt (3%)5 grams yeast (0.05%)
Knife or safe chopperCutting boardBowls of various sizesMeasuring cupsMeasuring spoonsTray lined with parchmentStand mixerTasting spoonsDish towel

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Measure all ingredients into a stand mixer, and mix for 14 minutes with a dough hook on medium speed.

Remove from the mixer bowl and place into an oiled medium mixing bowl, cover and let proof at room temperature for 2 hours.

Shape into 300 gram balls and leave out, covered, for 1 more hour.

Refrigerate 12 days and pull out 1 hour before using.

Get Cooking!

Stretch the dough by hand into desired pizza size, top with desired toppings and ideally bake for 1 to 1 ½ minutes in a woodfire pizza oven!