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 hrtwo waits that overlap count once
Needs you
8 minof the steps that give a time

2 of the 5 steps never say how long they take, so both numbers are floors. The recipe itself says 1 day 3 hr.

  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(read off the step)from the start

  4. cover, rise 2 hours

    2 hrwalk away(read off the step)8 min in

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

    1 daywalk away(read off the step)2 hr 8 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

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
>> step.1: whisk the dry mix
>> step.2: stir in
>> step.3: knead 8 min until smooth
>> step.4: cover, rise 2 hours
>> step.5: divide into four balls, oil, cold-ferment 24 hours

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.

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

Knead @&(~1)shaggy dough{} for ~{8%min}.

Cover @&(~1)dough{} and rise ~{2%hours}.

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