After what feels like a million google searches and experiments over the last few years, I finally found the pizza dough to end all pizza doughs. It’s from What’s Gaby Cooking of course! All of her recipes are amazing and I’ll be sharing more of my meal staples from her site soon. But for now…. THE DOUGH!
WHAT’S GABY COOKING PIZZA DOUGH
153 grams 00 flour (1 cup + 1 tbsp)
153 grams of all-purpose flour (1 cup + 1 tbsp)
1 tsp fine sea salt
200 grams of lukewarm water (1 cup)
3/4 tsp active dry yeast
1 tsp EVOO
Instructions: Combine flours and salt in a large bowl. In a small bowl mix lukewarm water, yeast & olive oil. Pour it into the flour, knead with your hands until just combined, then let the dough rest for 15 mins.
Knead the dough until smooth then cut the dough in half and shape each piece into a ball. Place the dough on a heavily floured surface (I like to use a sheet pan), cover with a damp clean kitchen towel and let it rest for 3-4 hours at room temperature. I always make pizza dough the day before, so I cover it in plastic wrap and let it rest & rise in the fridge for 24 hours.
Make sure the dough is at room temperature before you start making your pizzas! Top with whatever you like and bake at 425F for approx. 20 mins.
// TIP: I make extra dough and put each piece in a Ziploc bag and keep it in the freezer. Take it out to defrost the morning of your pizza night! //
Head over to Gaby’s site and try all her amazing pizzas!
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