Key Equipment

• Folding Proofer: A Folding Proofer set to 75°F keeps every stage at the exact temperature this recipe calls for, regardless of your kitchen conditions.

• Bread Steel: A bread steel retains and conducts heat efficiently, helping recreate the high, even heat of a pizza oven in a home oven — key for a crisp base in the 10-12 minute home-oven bake time. Either the Max or Duo works well here.

Ingredients

Directions

Mix the dough

• Pour the water into a large bowl
• Sprinkle the yeast over it.
• Add the flours, then the salt.
• Mix with a dough whisk until the dough is lumpy and just combined, not fully smooth.
• Cover and let rest for 30 minutes at 75°F (24°C) — or in the Folding Proofer set to 75°F for a consistent rest.

First fold and rest

• Perform a stretch and fold: Gently stretch one side of the dough up and fold it over the rest of the dough. Rotate the bowl 90 degrees and repeat this process until you've stretched and folded all sides.
• Round the dough into a ball, cover, and let rest for 1 hour at 75°F (24°C) — or return to the Folding Proofer.

Divide and ferment

• Divide the dough into 4 equal balls, about 290g each, using a bench knife.
• Place the 6 balls into a well-oiled Proofing Container.
• Cover and let ferment for 1 hour and 30 minutes at 75°F (24°C) — or in the Folding Proofer.

Preheat

• Outdoor pizza oven: preheat until the stone reaches at least 600°F.
• Home oven: preheat to 550°F with a Bread Steel inside, about 25 minutes.

Shape

• Lightly flour your work surface and hands.
• Press one dough ball into a flat disc with your fingers.
• Use the backs of your hands and knuckles to stretch the dough, letting gravity help, until it reaches your desired size. Avoid pressing out all the air, to keep an airy crust.

Top and bake

• Place the shaped dough on a Bread Peel dusted with flour or semolina.
• Add your toppings.
• Outdoor oven: bake for 1 to 1.5 minutes, rotating for even coloring.
  Home oven: bake for 10-12 minutes, until the crust is golden and toppings are cooked.

Frequently Asked Questions

Can I substitute the semolina flour?
Semolina adds structure and a bit of crunch to the crust, but you can substitute more bread flour or whole wheat flour if you don't have it on hand.

Can I freeze this dough?
Yes, the dough balls can be frozen for up to 1 week. Thaw in the fridge before shaping and baking.

Can I use instant dry yeast?
Yes. You can replace the active dry yeast with the same amount of instant dry yeast.

Do I need a Bread Steel?
A Bread Steel or pizza stone or steel helps recreate the high heat of a pizza oven and is recommended for the best crust. If you don't have one, thoroughly preheat a baking tray and slide the pizza onto it before baking.

Can I use 00 flour instead of bread flour?
Yes, 00 flour works well for pizza and makes the dough easy to roll and shape.