DoughbaseSaturday Dough
A same-day dough with a whisper of yeast: mix in the morning, pizza for dinner.
NeapolitanCompare with other doughs
Pizza size
12"8"16"
Number of pizzas
3110
Thickness
Yeast
Next-day pizza
Refrigerate the balls after 4 hours of their second rise, then give them an hour at room temp before stretching.
Dough ball
288
grams each
Total flour
500
grams
Total water
350
grams
Hydration
70
percent
Saturday DoughSame day, about 8 hrs3 pizzas · 12" · regular
| Ingredient | Amount | Baker's % |
|---|---|---|
White flour All-purpose, bread, or 00 | 500g | 100% |
Water 90–95°F | 350g | 70% |
Yeast Instant | 0.30g | 0.06% |
Salt Fine sea salt | 15g | 3% |
Instructions
- 01Dissolve the salt in the water, then the yeast; add the flour
- 02Mix by hand, pinching through the dough and folding it back together, for 30 sec–1 min
- 03Rest 20 min, then knead 30 sec–1 min until the dough is very smooth
- 04Cover and rise 2 hours at room temp
- 05Divide and shape into medium-tight balls
- 06Cover airtight and rise 6 hours at room temp
- 07Use within 4 hours, or refrigerate until the next evening
Recipe from Ken Forkish.
How this was adapted
- Ken makes 3 regular or 5 thin-crust pizzas from this batch. It's shown as 3 regular 12" pizzas.
See the original at Ken Forkish.
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