This is a dough that needs to be built on a kitchen sale. But it’s really simple! Add your bowl to the scale and tare it to zero grams. Add your ingredients and tare the scale in between each addition. It’s important to go slow on the olive oil and yeast so you get it right. This was adapted from the Roberta’s Pizza dough recipe and will yield two 260g dough balls, which is two 12” pizzas, calzones or stromboli. This dough also freezes well — if you’re going that route, transfer to a plastic quart container and thaw overnight in the refrigerator.

PARTS
— 306g AP flour (if you have it, split this 153g OO flour + 153g AP)
— 9g fine sea salt
— 5g olive oil
— 3g active dry yeast
— 204g warm water

CLUES
1. Throughly combine flour and salt in a small bowl.
2. In a large bowl, stir together olive oil, yeast and warm water.
3. Add dry ingredients into bowl with wet mixture. Using one hand to mix/knead and one hand to hold the bowl, knead the dough for 3 minutes as it comes together into a large mass. It should feel slightly sticky.
4. Let the dough rest at room temp for 15 minutes.
5. Once rested, knead the dough for another 3 minutes or so.
6. Cut into 2 equal pieces. Place on a heavily floured baking sheet or plate.

If you plan to make the dough in 3-4 hours: cover with a damp towel and let rise at room temp.

If you plan to use the dough in 8-24 hours: cover with plastic wrap and place in the refrigerator. Before you roll out the refrigerated dough, let it come to room temp for 30-45 mins.