Making dough at home can seem daunting, but I’m here to tell you it’s easy and worth it. There are various techniques out there – the no knead method, Forno Bravo, and more. I’ve found that the best recipe, at least when starting out, is using precise measurements.
More advanced dough makers will tell you that the ambient temperature, humidity, and other factors dictate exact amounts of dough and water and they’re right. But it’s important to have a baseline before you start making refinements. So this recipe may come out wetter or drier than you want, but should get you a good dough for the most part.
Note: If you’re using different flours with different amounts of protein and gluten, you’ll need to adjust your water. I’ll do a post on flour another time.
- 96g Sir Lancelot King Arthur Flour
- 96g Farina di grano tenero Tipo “00”
- 6g of salt
- 62g of cold water
- 62g of warm water (~105F)
- 1/4 tsp of active dry yeast
- Add the yeast to the warm water and let sit for about 10 minutes
- Add the cold water, warm water (with yeast), and flour to mixer
- Mix on low for 2 minutes until the ingredients come together
- Mix on medium for 8 minutes
- Remove the dough from the mixer and turn into a dough ball
- Lightly coat in olive oil and place in plastic bag
I throw this in the refrigerator for at least 36 hours before I use it.