How to make an amazing pizza dough

After hosting 25 pizza evenings and having made 1000s of pizzas, I’ve started to gain some name in my circles as the guy who makes amazing pizza. 

So, almost weekly I’m asked: “How do you make your pizza dough?”

I got tired of typing it again and again, so here are the instructions.

There’s a lot of detail I’ve omitted for the sake of clarity (and laziness), so just ask me if there’s still something on your mind after reading the instructions.  

Pizza dough recipe

1. Use the Pizza dough calculator to get the amounts right:
   https://www.stadlermade.com/pizza-dough-calculator/
   I usually make 300 gr Neapolitan pizzas with 70% water content. I recommend 65% unless you are experienced with handling sticky dough & proper kneading technique. If you're using regular bread flour (instead of using 00 flour), go for 55% water content. Scroll down the page to find great instructions on water content, flour types, kneading, etc.

 

1. How to make the dough? Check out this video (note: the recipe is different. It doesn’t matter that much - the process is still quite the same)
   https://www.youtube.com/watch?v=nXO2T9rXGEI
   
   
   
2. Optional: If you find yourself getting frustrated with the kneading and the dough just won’t become smooth like on the video, this video will tell you what you’re doing wrong:
   https://www.youtube.com/watch?v=oednglADc0M
   
   
   
3. Tomato sauce:
   Either this:
   https://www.youtube.com/watch?v=f32frig1s9w
   
   Or this (very similar, but with added garlic - I do it this way):
   800 gr canned tomatoes (san marzano is best because of the acidic flavor & texture, but don’t let that stop you)
   1-2 cloves of garlic
   A large handful of basil
   20 gr olive oil
   15 gr sea salt
   
   Blend
   Don’t boil
   Don’t boil
   Don’t boil
   DON’T BOIL
   ok
   
   
4. Enjoy! ​