Pizza takes practice! Don’t be discouraged by first attempt results. Here’s a look back at my progress over 5 years of pizza making in a conventional oven. I do most of the bake these days on a steel in the dedicated broiler drawer of my old oven. Early attempts used 00 Flour which sucks for conventional ovens since it doesn’t brown at lower heat. KABF for the win. Recipe below.
Recipe measurements for 3 dough balls about 290g.
King Arthur Bread Flour - 100% - 530g
Water (90-95 degrees F) - 61% - 323g
Sea Salt - 2% - 16g
Instant Dry Yeast - .25% - 1.3g / or two-thirds of a half tsp
Steps:
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Dissolve salt in lukewarm water by swishing around in large bowl or food container
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Add yeast, and swish around to dissolve
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After a minute or two add flour and mix by hand until just incorporated
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Cover and let rest for 20 minutes
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Remove dough and knead for 30-60 seconds on lightly floured surface
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Bulk ferment for 2 hours, covered, at room temp
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Divide dough and shape into balls.
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Put dough balls on floured plate. Sprinkle with flour, and cover plate with plastic wrap. Or use sealed food containers that provide space to ferment.
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Ferment dough in fridge for 24-48 hours.
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Remove dough balls 90-120 minutes before baking, during that time preheat your pizza stone at the hottest temp. Roll dough on lightly floured surface to about 13-14 inch diameter