Eric’s Pizza DoughRecipe By: Eric Vellend
If making dough in advance, rub each portion generously with extra-virgin olive oil and place in separate zip-top freezer bags. Refrigerate for up to 3 days. Let dough come to room temperature before using.
- 2 cups warm water
- 1 tsp active dry yeast
- 2 ½ cups all-purpose flour
- ¼ cup rye flour
- ¾ cup warm water
- 2 ½ tsp fine sea salt
- 3 cups all-purpose flour, plus more as needed
- Extra-virgin olive oil, for greasing bowl
- To make sponge, place 2 cups water and yeast in large mixing bowl. Let stand 2 minutes. Whisk until dissolved. Using sturdy wooden spoon, stir in flours. Clean sides of bowl with dough scraper. Cover tightly with plastic wrap. Leave in warm spot for 1 ½ hours.
- To make dough, gradually stir ¾ cup water into sponge followed by salt. Gradually stir in flour until soft dough forms, switching from spoon to dough scraper toward end. Transfer dough to floured work surface. Knead, adding more flour if it gets sticky, until smooth and elastic, 7 to 8 minutes.
- Oil bowl large enough for dough to double. Place dough in bowl. Cover tightly with plastic wrap. Let sit in warm spot until doubled in size, 1 hour.
- Transfer dough to floured work surface. Re-oil bowl. Gently knead dough to knock out gas. Form into ball. Place in bowl. Cover tightly with plastic wrap. Let sit in warm spot
for 45 minutes.
- Transfer dough to floured work surface. Divide into 6 even portions (for accuracy, use a digital food scale). Form each portion into a tight, smooth ball. Place on a floured baking sheet. Cover with a clean kitchen towel. Let stand at room temperature 1 hour before using for pizzas.