# Pizza Dough

<span style="font-family: 'Segoe UI Emoji';">🍕</span><span style="font-family: Calibri;"> Pizza Dough Ingredients  
  
400g warm (not hot) water  
  
20g extra virgin olive oil  
  
7g instant yeast (1 packet)  
  
15g salt  
  
20g sugar  
  
680g all-purpose flour (Bob’s Red Mill recommended)  
  
</span><span style="font-family: 'Segoe UI Emoji';">🥣</span><span style="font-family: Calibri;"> Mixing Instructions  
  
Combine ingredients in a medium bowl: water, oil, yeast, salt, sugar, and, lastly, flour.  
  
Stir with a spoon for ~15 seconds until flour hydrates and clumps.  
  
Mix by hand with a wet hand, squeezing until dough is fully combined.  
  
Cover and ferment at room temperature for 30 minutes.  
  
</span><span style="font-family: 'Segoe UI Emoji';">💪</span><span style="font-family: Calibri;"> Gluten Development  
  
With a wet hand, perform stretch and folds (5–6 times).  
  
Flip dough so seams are underneath.  
  
Round into a tight ball by tucking edges under.  
  
Cover and ferment for 60 more minutes.  
  
</span><span style="font-family: 'Segoe UI Emoji';">🔪</span><span style="font-family: Calibri;"> Portioning  
  
Flip dough onto floured surface.  
  
Divide into four 280g balls (or eyeball).  
\*for quarter sheet pan pizza divide into 3 370g portions.   
Fold each ball: left/right, then top/bottom.  
  
Roll into a tight ball and place on oiled tray.  
  
Cover and rest for 15 minutes.  
  
</span><span style="font-family: 'Segoe UI Emoji';">🧊</span><span style="font-family: Calibri;"> Storage Options  
  
Refrigerate for up to 5 days.  
  
Freeze for later use; thaw 90 minutes before baking.</span>