Pizza Dough Recipe

Once you have Primo Italians pizza dough you will never go back! This is a more advanced version that some of the pro pizza places will use so some of the ingredients will not be readily available at your local store and you will have to purchase online. We included links to them below. Let us know how your dough turned out and post on one of our social media pages!

by Frank LaMark – PrimoItalians.blog

Pizza Dough Recipe by Primo Italians

Frank LaMark

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Course Main Course

Cuisine Italian

Servings 2 12″ pizzas

Equipment

• Mix Master
• digital food scale

Ingredients

  

Pizza Dough Recipe with Starter

• 3/4 teaspoon Active Dry Yeast Red Star is preferred
• 1/4 cup warm water
• 3 1/2 cups High Gluten Four King Arthur Sir Lancelot preferred
• 1 tablespoon Diastic Malt
• 3/4 cup ice water City of Chicago Lake Michigan Tap Water preferred
• 90 grams Tiga Starter see directions below
• 2 tablespoons sea salt
• 1 teaspoon olive oil

Starter Recipe (makes 90 grams aprox.)

• 1/3 teaspoon Active Dry Yeast Red Star is preferred
• 2 tablespoon cold tap water
• 1/4 cup High Gluten Four King Arthur Sir Lancelot preferred

Instructions

 

Pizza Dough Recipe with Starter Directions

• In a small separate cup mix the Active Dry Yeast with the warm water. It must bubble. If it floats your yeast is dead and you need to get a new fresh batch.

  Next break out your mix master bowl. Add your flour and Diastic Malt together with a dough hook attachment for 2-3 min in the mix master.

  Add your Active Dry Yeast mixture to the flour mix

  Once incorporated add your wet starter mix

  Next add your ice water. Mix for 3-5 min. You may have to adjust some more water or flour to achieve the dough consistency.

  While mixing add your salt & olive oil. Allow mix for another 3-5 min

  You may have to stop the mix master to scrape the sides to incorporate all the ingredients

  Once mixed all together take dough out and knead the dough by hand for a 1 min. Let it sit out on a flat surface for 1 hour with a wet towel over it and allow to rise slightly

  After 1 hour place the dough in a sheet pan and wrap well in clear wrap.

  Allow 24 hours in the fridge with a max of 48 hours to allow the dough to rise

  Take dough out after 48 hours and follow the next recipe on how to bake your pizza in our recipe section!

  We also put the ingredients we used in this recipe below from Amazon!

Starter Directions

• Incorporate all your ingredients in a small cup. Mix up and when finished cover with clear plastic. Allow to sit out in the open air for 15-18 hours BEFORE you decide to make the dough. You will need this to add to your pizza dough recipe.

  SKIP THIS STEP AND YOUR DOUGH WILL NOT HAVE THE DESIRED OUTCOME.

Keyword pizza dough from scratch, pizza dough recipe, pizza dough recipe quick, pizza dough recipe with yeast