Homemade Pizza Dough

Ingredients

• 1 kg Flour
• 620 ml Cold water
• 25 g Fine salt
• 3 g Dry yeast
• 15 g Olive oil

Instructions

1. Dissolve the dry yeast completely in the cold water.
2. Add half of the flour (500g) to the yeast-water mixture and knead thoroughly for 3–4 minutes.
3. Add the salt and continue mixing for about one more minute.
4. Add the remaining flour and olive oil, then knead everything vigorously for 5 minutes until the dough becomes smooth and uniform.
5. Let the dough rest for 1 hour at room temperature.
6. Divide the dough into balls (approximately 270g each).
7. Place the dough balls in a container and store in the fridge for at least 12 hours for cold fermentation.
8. Before baking: Take the dough out of the fridge and let it sit at room temperature for 4–6 hours to activate and become stretchable.

Storage & Freezing Option

• Take the dough balls straight from the fridge, coat them thoroughly in olive oil, and wrap tightly in plastic wrap before putting them in the freezer.
• Before using, remove from the freezer and keep at room temperature for 4–6 hours to let it thaw and rise naturally.