The dough
- Bread flour300 g
- Water210 g70% hydration
- Instant yeast6 g
- Salt6 g
- Neutral oil10 gor oiling the pan
From previous steps
- 12x12 pizza pan
Step 1: Mix and proof the dough
Add flour, yeast, salt, and oil to a bowl. Mix until evenly combined. Pour in the water and until a smooth dough forms, by hand or in about 5 minutes if using a stand mixer & dough hook.
Shape into a taut ball, cover, and let rise until doubled, about 60 minutes.
Transfer to an oiled 12x12 pan, gently stretch, then let rest another 45–60 minutes to relax.
Don’t force the dough to the edges early—it will naturally spread as it relaxes. While this happens, you can prep the remaining components.
Step 1: Mix and proof the dough
The dough
- Bread flour300 g
- Water210 g70% hydration
- Instant yeast6 g
- Salt6 g
- Neutral oil10 gor oiling the pan
From previous steps
- 12x12 pizza pan
Add flour, yeast, salt, and oil to a bowl. Mix until evenly combined. Pour in the water and until a smooth dough forms, by hand or in about 5 minutes if using a stand mixer & dough hook.
Shape into a taut ball, cover, and let rise until doubled, about 60 minutes.
Transfer to an oiled 12x12 pan, gently stretch, then let rest another 45–60 minutes to relax.
Don’t force the dough to the edges early—it will naturally spread as it relaxes. While this happens, you can prep the remaining components.