Pizza Dough
This pizza dough is light and airy and most similar to Neapolitan style pizza. Ann Clark’s Diastatic Malt powder gives a boost to the dough during the rise process. We prefer to let the dough proof overnight in the refrigerator, as it is easiest to handle that way and yields the best results.
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Prep Time
20 minutes
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Cook Time
12 minutes
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Servings
1-12 inch pizza (serving size: 2 slices)
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¾ cup +1 tablespoon warm water (110-115F), divided
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2 tablespoons olive oil, divided
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1 teaspoon dry active yeast
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½ teaspoon granulated sugar
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2 cups (240 g) 00 Pizza Flour, such as Caputo or King Arthur
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¼ teaspoon (2 g) Ann Clark’s Diastatic Malt Powder
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1 ¼ teaspoon sea salt
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1 cup pizza sauce
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8 ounces (2 cups) part-skim low moisture mozzarella cheese, shredded
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1/2 cup fresh shredded parmesan cheese
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Sprinkle with torn basil
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Stand mixer with dough hook attachment
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Pizza Stone
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Pizza Peel or Large Rimmed baking sheet
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Parchment paper
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Parchment Pizza cutter or sharp knife for cutting
Equipment Needed
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1
Mix ¾ cup water, 1 tablespoon oil, yeast and sugar together in a stand mixer with dough attachment or by hand in a large bowl.
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2
Add flour and malt powder to the stand mixer; mix on medium-low, until just combined and shaggy. Let sit covered for 10 minutes to relax.
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3
Combine salt and remaining 1 tablespoon water; add to the stand mixing bowl; mix on medium, into the dough, until smooth, about 5 minutes.
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4
Using the remaining 1 tablespoon oil, grease a clean bowl and place the dough in bowl; cover and let rise at room temperature for about 6 hours. Alternatively, let rise for 1hour, then place in the refrigerator overnight.
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5
Place pizza stone in the cold oven and preheat the oven to 500F for at least 1 hour.
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6
Dust a pizza peel with flour or cornmeal or place parchment onto the peel.
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7
Using your hands stretch pizza dough out to 12 inches on a floured surface, then place onto the peel (parchment).
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8
Using your hands stretch pizza dough out to 12 inches on a floured surface, then place onto the peel (parchment).
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9
Spread the mozzarella and parmesan evenly over the sauce.
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10
Slide the pizza off the peel and onto the stone and bake in preheated oven until the cheese is melted and bubbly and crust is golden brown, 12-15 minutes.
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11
Remove pizza from the oven using the pizza peel and place on a cooling rack or cutting board for about 10 minutes before cutting. Cut and serve.
Notes & Tips:
- To make ahead: Make dough ahead and leave in the refrigerator for up to 2 days
- Freeze the dough for up to 1 month
- If you don’t have a peel, you can use the back of a large-rimmed baking sheet
- Parchment ensures the pizza easily is transferred to the oven and we highly recommend this.
Photo by Laura Kanya
