Michael Ruhlman

Pizza Dough

Preparation info
  • Makes

    2

    pizzas
    • Difficulty

      Easy

Appears in
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Ruhlman's Twenty

By Michael Ruhlman

Published 2011

  • About

Make the dough at least 3 hours before you need to bake it. The dough can also be prepared up to a day ahead and refrigerated, or it can be frozen for a month or so. This recipe will yield enough dough for two medium pizzas. This recipe can be halved, doubled or tripled provided you weigh all the ingredients.

Ingredients

To Measure by Volume

  • 4 cups flour
  • 1½ cups water
  • 1 teasp

Method

Combine the flour, water, yeast, and salt in the bowl of a stand mixer fitted with a dough hook. Mix on medium speed until the dough is smooth and elastic, 5 to 10 minutes. Depending on the size of the bowl, you may need to stop the mixer and remove the dough from the dough hook if the dough is not developing thoroughly. When the dough looks smooth, cut off a piece and stretch it. If it stretch