Simple Pizza Dough
A reliable 63% hydration dough — same-day or cold-fermented for a deeper crust
The salt and yeast cannot touch each other on the initial pour. That is the only critical rule. Everything else is patience — 90 minutes for the bulk rise, and if you have time, another 24 to 48 hours cold in the fridge. Cold fermentation is not mandatory but the crust is noticeably better for it.
A reliable, versatile pizza dough at 63% hydration. Works same-day or cold-fermented in the fridge for a deeper flavour and better crust.
Ingredients
Flour: Bread flour — 500g (4 cups)
Water: Warm water — 315g (1⅓ cups)
Yeast: Instant yeast — 3g (1 tsp)
Salt: Salt — 10g (2 tsp)
Fat: Olive oil — 10g (2 tsp)
Method
The Bloom
Add warm water to a bowl. Add yeast and stir until dissolved.
The Mix
Add flour and salt. Critical — the salt must not directly touch the yeast during the initial pour. It slows the fermentation.
The Combine
Add olive oil and mix by hand until a sticky dough forms. Cover and rest for 10 minutes to hydrate.
The Knead
Move to a surface. Press down with the heel of your hand, fold the dough over, give it a quarter turn, repeat. Stop once you have a smooth, elastic ball. Do not overwork it.
The Bulk Rise
Place in a bowl, cover tightly, and rest at room temperature for 90 to 120 minutes until doubled in size.
The Shape
Gently press the dough to release excess gas. Cut into two equal halves. Shape each into a ball by tucking the edges underneath to create surface tension on top.
At this point you can place the balls in a tightly sealed container in the fridge for 24–48 hours. Cold fermentation gives a noticeably better crust.
The Stretch
Flour the surface and the dough. Press outward from the centre with your fingers. Lift and gently stretch by hand, letting gravity do the work until it reaches roughly 14 inches.
Baking
Preheat the oven to its maximum setting — 250°C or above — with a tray or stone inside for at least 45 minutes before launching the pizza.
The base for all three pizzas — Nai Miris Chicken, Tuna & Onion, and the 6-Cheese.