Pizza Dough Ratio 1727

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Directions

• In a large mixing bowl, combine flour, salt, and yeast.
• Stir by hand until evenly distributed.
• Pour in the water (temperature based on when you plan to use the dough).
• Mix with a dough hook on speed 2 (low-medium) for about 10 minutes, or until the dough pulls away from the sides of the bowl.
• Same-Day Use: Cover the dough and let it proof at room temperature (70-75°F / 21-24°C) for 4-6 hours, or until doubled in size.
  Overnight Use: Cover the dough and refrigerate for 12-24 hours. Remove from the fridge 2 hours before baking to let it come to room temperature.
• Divide the dough into individual dough balls (about 250g each for 12-inch pizzas).
• Place them on a floured surface and cover loosely with plastic wrap or a damp towel.
• Let the dough balls rise at room temperature for 30 minutes before using.
• Preheat your oven to the highest possible temperature (500°F/260°C or higher) with a pizza stone or steel inside.
• Stretch the dough into a pizza shape, add toppings,
• and bake for 6-8 minutes (or until golden brown and bubbly).
  
  This recipe follows the 1727 Rule—easy to memorize and results in a fantastic pizza crust!