Word Count: 272
| Total time | ~2 hours 35 minutes |
| Prep time | 20 minutes |
| Rise time | 2 hours |
| Cook time | 15 minutes |
Equipment
| Equipment |
|---|
| 6 Qt Mixing Bowl |
| Stand Mixer (optional) |
| Dough Hook (optional) |
| Plastic Wrap |
| Rolling Pin |
| Baking Sheet or Pizza Stone |
| Parchment Paper |
Ingredients
| Ingredient | Quantity |
|---|---|
| King Arthur ‘00’ Pizza Flour or AP Flour | 6 1/2 cups |
| Instant Yeast | 1 1/2 tbsp |
| Salt | 1 tbsp |
| Sugar | 1 tbsp |
| Olive Oil | 1/4 cup |
| Water (lukewarm, 105-115°F) | 2 3/4 cups |
| Diastatic Malt Powder (optional) | 1 tsp |
Steps
- Combine yeast, malt powder, salt, sugar, olive oil, and lukewarm water in a large bowl. Mix with a wooden spoon or stand mixer with dough hook.
- Add flour and mix until fully incorporated. No kneading required.
- Cover bowl with plastic wrap and let rise at room temperature for about 2 hours until doubled.
- Divide dough into 4 pieces. Use immediately or wrap tightly in plastic wrap for storage.
- To bake: roll out dough on a floured surface to desired thickness, add toppings, and bake at 450°F for about 15 minutes until golden brown.
Notes
- Water temperature matters: Lukewarm is 105-115°F. Test on inner wrist—it should feel comfortable, not hot. Hot water kills the yeast.
- ‘00’ flour vs AP: ‘00’ pizza flour has finer grind and good gluten development for a crispy, elastic crust. All-purpose works fine too.
- Faster rise: Place covered bowl in a slightly warmed oven (~150°F, then turned off) for about 30 minutes.
- Storage: Refrigerate wrapped dough for up to 1 week. Freeze for up to 2 months (let rise fully first). Always bring to room temperature before rolling and baking.