Hand Tossed Pizza Dough

Class Pizzeria Dough Hand Tossed to preserve a Light & Airy Crust. Yielding about 1500 g or a bit more of Pizza Dough or 4 Medium Pizzas (377 g), or 2 Large Pizza (610 g) and a small Pizza or Calzone.

Servings: 1500 grams

Prep20

Proofing Time1

Equipment

1 Dough Mixer
1 Dough Tray or Sheet

Ingredients

987 g All Purpose Flour - or about 7 C of Flour + more if needed
563 g Water - or about 3 C
1 1/2 Tbl Sugar
1 Tbl Sea Salt
1 Tbl Olive Oil
1/2 tsp Yeast - or 1 tsp Fresh Bakers Yeast

Instructions

Add Water, Sugar, Oil & Yeast to a Large Pot or Bowl with 3 cups of Flour. This is the Slurry. Whisk well until smooth. Cover and allow to proof for 1 hour.
After sitting for 1 Hour, you should see good bubble formation.
Mix in the remaining Flour & Salt and Knead until Smooth and Elastic. It should be a Tacky dough.
Dough Mixer: Mix at speed 1 for 5 minutes, speed 2 for 3 minutes.
Hand Kneaded: Knead for about 10 - 15 minutes.
If it is too sticky add more flour or too dry add more warm water. But do so after you have kneaded it for some time. Since some of the moisture will get distributed during mixing. Adding extra flour in too early can result in a dry dough.
As soon as you have the Dough formed, portion into the desired size. Lay them down on a tray and cover with Plastic. Refrigerate for 1 - 3 days.
It's important that the dough has a full 24 hours to age.
Remove from the Fridge while still covered 1 hour before you plan on using it. During this time, preheat the oven to the highest setting it will go.

Notes

Dough Ball Size

The Dough ball size is really a matter of preference. In general, it is about 1/2 lb. for small, 1 lb. for medium, and 1 1/2 lb. for large. Different amounts can be used to give you a thinner or thicker pizza. The below are my preferences.

Small 233 g

Medium 377 g

Large 610 g

Adjustments

About 1 Tbl of Gluten Flour or more may be added to the Slurry for a Chewier and more stretchy dough.

If you want a sweeter dough, up the Sugar by another 1/2 Tbl or more, careful though the more sugar you add the darker the crust will brown.

If the Dough is too dry after kneading for some time, add some warm water. If too wet, add some more flour. The end product should be a tacky, smooth, elastic dough ball.

Freezing Pizza Dough

To Freeze Pizza Dough. Allow the Pizza Dough to proof again until doubled in size. Portion them out to the desired size and lay them on a tray. Cover the tray with plastic and place it into the freezer.

Once frozen, individually wrap each pizza dough in saran wrap.

Thawing Frozen Pizza Dough

To Thaw Pizza Dough, unwrap however many dough balls desired and place them onto a tray. Cover the tray with plastic and refrigerate overnight. Remove from the Fridge 1 hour before you plan on using it. While at the same time, you preheat the oven to the highest setting it will go.

Course: Bread, Ingredient

Cuisine: American, Canadian

Keywords: Classic Pizza Dough, Dominos Pizza Dough, Hand Tossed Pizza Dough, Pizza Dough

Author: JAH