Basic Pizza Dough -Scotty

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Ingredients

1 packet (2-1/4 teaspoon) dry active yeast (or the equivalent of dry yeast)

350 grams of warm (but not hot - about 110 degrees F) water

Pinch of sugar (optional)

500 grams Double 00 (zero) pizza flour

10 grams fine sea salt

olive oil (optional)

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Caputo "00" Pizza Flour - 2 pounds

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Le Guerandais Fine Gray Sea Salt from Guerande

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Sardinian Sale Marino Sea Salt - Fine

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Boni Mores Biologico Sardinian Olive Oil - Novello

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Saf-Instant RED Instant Yeast

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Directions

Basic Pizza Dough

Recipe

Scotty combined a few different recipes to come up with this one.

Scotty's "extra" notes include:
1. Sometimes I add a touch of olive oil to the dough, before adding the flour and salt
2. Usually add a pinch of white sugar to the water/yeast mixture. Helps to make sure the yeast is happy.

This method also makes the least amount of mess and dirties the least number of dishes. Very important!

instructions:

#1: Place warm water into the mixer bowl - keep in mind that the bowl will cool the water.

#2: Add Yeast (and sugar) and wait 5 minutes. Mixture should start to bubble.

#3: With dough hook in place, add the flour/salt

#4: Stir for 1 minute

#5: Reduce speed to #2 for 4 minutes

#6: Turn off and cover with kitchen towel in place

#7: Rest for 10 minutes

#8: Turn on for 3 more minutes at #2 speed

#9: Dough should be silky smooth

#10: Store covered in fridge overnight or on the counter at room temp for 5 hours. Dough is now ready to use, or kneed into balls a freeze for later use.