Rocco Agostino’s Pizza Dough
This recipe yields about 5 (300 g) balls. Each ball makes 1 12-inch pizza. If you are not going to use all of the dough made, we recommend freezing the balls individually and defrosting the dough the day before in the fridge, making sure it comes to room temperature before prepping. In a pinch, use store-bought dough.
1 kg “00” flour*
600 g (2 ¾ cups) lukewarm water
7 g (1 package) dry active yeast
32 g (5 ½ tsp) salt
• Mix the yeast to a little of the lukewarm water and let it dissolve (about 5 mins).
• Add the water, ¾ of the flour and the yeast mixture to a stand mixer and mix on low for 5-8 mins.
• Stop the mixer and let stand for 10 mins.
• Add the remaining flour and salt to the mixer, restartand and mix for another 5-8 mins.
• Remove the dough from mixer place in a oiled large container (bowl) and cover with seran wrap and let stand for 3-5 hours or double in size.
• Remove the dough from the container and portion out into 300 g balls each. Place the dough balls in a dough tray, cover again and let rest for 1-2 hours. (after this resting period, the dough is ready to be stretched, dressed, baked and eaten)
• Freeze any dough balls you don’t plan to use immediately. Dough will last in the freezer for 3 weeks, or up to 3 days in the fridge
*You can find 00 flour in many Italian supermarkets or specialty baking stores.
Enjoy!
