Pizza dough

Active
15 min
Total
8 hr
Yield
2 portions

Ingredients

Current scale: 1x

  • 200 g mozarella
  • 140 g water
  • 15 g olive oil
  • 300 g flour
  • 6 g Salt
  • 5 g instant yeast
  1. 1

    Low moisture mozarella

    • 200 g mozarella

    Heat 200 g mozarella over medium-low heat and save all the liquid that comes out. Should result in about 60 g mozzarella liquid.

  2. 2

    • 140 g water
    • 60 g mozzarella liquid
    • 15 g olive oil
    • 300 g flour
    • 6 g Salt
    • 5 g instant yeast

    Add 140 g water to 60 g mozzarella liquid, yielding a total of 200 g liquid then mix in 15 g olive oil. Mix together 300 g flour, 6 g Salt, 5 g instant yeast, then add mozzarella and oil mixture. Mix until you have a scraggly dough.

    Finally knead the dough until smooth and not very stick, about 8 to 10 minutes