This is a 70% hydration pizza dough recipe, designed to be easy to memorize and yielding rave reviews every time. It offers options for same-day or advance preparation.
Combine the bread flour, water, salt, and active dry yeast in a large bowl and mix until a shaggy dough forms. Knead for a few minutes until smooth. Then, follow these proofing instructions:
If you’re making this dough to eat the same day: Use water that is between 90-100 degrees F and let it proof at room temperature for 4-6 hours.
If making it a day in advance: Use water at 60F and toss in the fridge overnight. Two hours before use, take it out and let it come to room temperature.
