DoughbaseEasy Pizza
All-purpose flour, warm water, ready the same day in about 2 hours.
EverydayCompare with other doughs
Pizza size
12"8"18"
Number of pizzas
4110
Thickness
Yeast
Sticky dough
Keep your hand wet while mixing and folding so the dough doesn’t stick.
Dough ball
286
grams each
Total flour
680
grams
Total water
400
grams
Hydration
58.8
percent
Easy PizzaSame day, 90 min at room temp4 pizzas · 12" · regular
| Ingredient | Amount | Baker's % |
|---|---|---|
All-purpose flour | 680g | 100% |
Water Warm, 86°F | 400g | 58.8% |
Yeast Instant | 7.0g | 1% |
Salt | 15g | 2.2% |
Sugar Granulated | 20g | 2.9% |
Olive oil Extra virgin | 20g | 2.9% |
Instructions
- 01Mix warm water with olive oil, yeast, salt, and sugar
- 02Stir in flour with a sturdy spoon until a clump forms
- 03With a wet hand, squeeze the dough until smooth
- 04Cover and rest 30 min at room temp
- 05With a wet hand, do 4–5 stretch-and-folds around the dough
- 06Flip seam-side down, round into a tight ball, cover 60 min
- 07Turn out onto a floured surface and divide
- 08Fold sides in, turn 90° and repeat, then roll into balls
- 09Rest on an oiled tray, covered, 15 min before pressing out
Recipe from Brian Lagerstrom.
How this was adapted
- No pizza size is given; 12" makes a regular-thickness crust from these ~285g balls.
- Brian says about 280g per ball; the full batch works out to about 285g.
See the original at Brian Lagerstrom.