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Danny's pizza dough

updated

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Ingredients for 1 servings:

  • 500 g spelt flour, type 405
  • 500 g spelt flour, type 630
  • 2 tsp salt
  • 1 tsp sugar
  • 30 ml olive oil
  • 530 ml water
  • 30 g yeast

Instructions

Working time approx. 10 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 12 hours 30 minutes

always succeeds

Enough for three large square baking sheets. I mix the flour with salt and sugar (or dried yeast if using). I add the water and let my stand mixer knead the dough thoroughly for about 10 minutes. You may need to add more water, depending on the flour. Then I let the dough rest for a bit, depending on the time. Sometimes it’s half an hour, sometimes it’s up to 8 hours, but then it’s well chilled.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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