Shyam's Pizza Dough

homemade pizza dough

Prep Time1

Course: Main Course

Cuisine: Italian

Keyword: homemade, italian, pizza, pizzadough

Servings: 10 people

14 grams active dry yeast this is equivalent to 2 packets of Red Star Active Dry Yeast
2.5 cups bread flour King Arthur brand is recommended
6.5 cups all purpose flour King Arthur brand is recommended
1 tsp salt
1.5 tsp diastatic malt powder King Arthur brand is recommended
4 cups cold or ice water
1.5 cups warm water for yeast

Mix yeast with warm water and cover. Let it sit for 10 minutes.
In a large mixing bowl, mix together the bread flour, all purpose flour, salt and malt.
Add in the yeast water. Then, add in the cold water.
You can add the ingredients in a stand mixed OR knead the dough by hand.
Adjust the dough as needed by adding more flour or water until it becomes smooth.
Poke the dough and see if it bounces back. That is when it is ready.
Cover the dough with a damp paper towel loosely because it will expand.
Let the dough sit for 1 hour.
After 1 hour, uncover the damp paper towel and cut the dough evenly. This recipe is good for 6 pizza pies.
Stretch the dough horizontally and then fold it back into itself. Repeat this step 3-4 times. This process helps create air pockets and creates bubbles in the dough.
Add oil to the dough box/Tupperware and then place dough instead, making sure there is enough room for the dough to expand.
Refrigerate the dough for 24 hours.
After 24 hours, remove the dough from the fridge and let it sit at room temperature for 1 hour.
Remove the dough from the dough box gently and dust all purpose flour on either side.
Create a crust using your fingers and gently press out the dough. Press and pull the dough until you have a 16 inch pizza pie.