Pizza Friday Dough

Using a food scale is suggested!

375 grams 00 flour (about 3 cups)

1.5 tbs warm water 

1/4 tsp instant yeast 

5 grams salt (heavy pinch) 

262 grams Peroni (or other similar beer) (about 1 cup plus 1.5 tbs)

Start around 9 AM for 7 PM pizza 

Makes 2 ~10 inch pizzas 

  1. In a small bowl, combine yeast and warm water. Set aside. 

  2. In a large bowl, mix flour with the beer by hand until just combined. Usually there is about 2 sips of beer left - this is for the chef.

  3. Cover and let rest for 20–30 minutes (autolyse).

  4. Sprinkle salt over the dough.

  5. Stir the yeast mixture, then pour it over the dough. Use a small piece of dough to scrape out any leftover yeast mixture from small bowl and add all to dough bowl. 

  6. Wet your hand and mix the dough using a fold and pinch motion (imagine grabbing the dough and making a fist and squeezing, release, fold in half and then repeat motion). Rewet your hand as needed (so dough doesn’t stick to your hand). Fold and pinch until everything is fully incorporated and no grains of salt remain. Cover and let rest. 

  7. After 60 min stretch and fold the dough over itself from four sides. Lightly coat the dough and bowl with olive oil. Cover and let rise until doubled in size, about 6 hours.

  8. Divide and Shape: Flour your work surface and hands. Gently turn dough onto the surface and dust the top with flour. Cut into 2 equal pieces.

  9. Shape into Balls Apply a fold to each piece, then turn seam-side down. Using both hands, gently stretch and rotate the dough to create surface tension and form a ball. Avoid degassing (aka don’t kneed in any way, keep it light and full of air) 

  10. Final Rest: Let rest at room temp for 30–60 minutes, then refrigerate for at least 30 minutes before shaping. Will also last in fridge for up to 2 days.

  11. When ready to cook, preheat oven to 500 degrees (using a pizza stone is recommended) and allow oven to get really hot (about 60 minutes). Stretch dough, parbake for about 10 minutes and then add your toppings! Return to oven until cheese is melted.

    Adapted from: Ken Forkish’s Same Day Pizza Dough