Pizza Dough

The table

3 1/2 cups(500 g)bread flourwhisk the dry mixstir inknead 8 min until smoothcover, rise 2 hoursdivide into four balls, oil, cold-ferment 24 hours
1/2 tsp(1.5 g)instant yeast
2 tsp(12 g)fine sea salt
1 tsp(4 g)granulated sugar
1 1/3 cups(315 g)warm water
2 Tbs(30 mL)extra-virgin olive oil
2 tsp(10 mL)olive oil
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.7 things to get out.

1whisk the dry mix

2stir in

goes in with what step 1 made

5divide into four balls, oil, cold-ferment 24 hours

goes in with what step 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 1 day 2 hr2 of 5 steps give no time
Needs you
about 8 min
If you get it wrong
Forgiving — the dough cannot go into the fridge warm: one that has run away before it chills has spent its gluten and stretches into holes

  1. whisk the dry mix

    not timedfrom the start

  2. stir in

    not timedfrom the start

  3. knead 8 min until smooth

    8 minneeds you(we think)from the start

  4. cover, rise 2 hours

    2 hrwalk away(we think)8 min in

  5. divide into four balls, oil, cold-ferment 24 hours

    1 daywalk away(we think)2 hr 8 min in

Goes with

See how it is written
>> title: Pizza Dough
>> category: Breads
>> tags: bread, pizza, italian, yeast, dough
>> counters: Pizzeria
>> pairs-with: marinara-sauce
>> servings: 4
>> time: 27 hr
>> slack: forgiving — the dough cannot go into the fridge warm: one that has run away before it chills has spent its gluten and stretches into holes

>> step: whisk the dry mix
Whisk @bread flour{3 1/2%cup}(500 g), @instant yeast{1/2%tsp}(1.5 g), @fine sea salt{2%tsp}(12 g), and @granulated sugar{1%tsp}(4 g) together.

>> step: stir in
Stir @warm water{1 1/3%cup}(315 g) and @extra-virgin olive oil{2%Tbs}(30 mL) into @&(~1)dry mix{}.

>> step: knead 8 min until smooth
Knead @&(~1)shaggy dough{} for ~{8%min}.

>> step: cover, rise 2 hours
Cover @&(~1)dough{} and rise ~{2%hours}.

>> step: divide into four balls, oil, cold-ferment 24 hours
Divide @&(~1)dough{} into four balls, rub with @olive oil{2%tsp}(10 mL), and refrigerate ~{24%hours}.