Here is my hubby’s pizza dough recipe. Warning….you will need to get out your kitchen scale!
You can start this dough up to three days before you plan to use it and store it in the fridge.
1000g of good flour (try King Arthur bread flour, Gold Medal Harvest King or Gold Medal Organic). We use a specialty Italian flour called Caputo – it handles the high heat of the pizza oven best.
650mL of water (650g)
10-15 grams sea salt or kosher salt
1/4 tsp of commercial yeast (or 2-3 tablespoons of natural starter if you happen to keep some). If you are in a hurry, you can increase the yeast to a tablespoon but the dough will have a stronger yeasty flavor with this.
Mix just until all the ingredients are incorporated. I use a kitchen aid with a dough hook but you can knead by hand just as well. Let rest about five minutes to allow the gluten in the flour to hydrate. Mix again about 30 seconds to even out the dough. No need to knead heavily, the long slow rise will begin to develop the gluten, flavor, and natural preservatives in the dough. Cover in a bowl (I just use a plate) for about until there are bubbles present on the surface of the dough and it has risen noticeably.
Divide the dough into 5-6 equal balls. Turn them in on themselves at one point so that it is a round ball with a dimple on one side. Place in a lightly oiled container dimple down for a final rise. At this point, the dough can be covered and placed in the fridge until you are ready to use it.
WW pts+: 19 per pizza (this recipe makes 5 pizza doughs). slice into 8 pieces and you have 2 pt+ per slice.