• 500g Soft-Grain Pizza Flour
• 300g Water – not cold
• 9g salt (can be adjusted to your taste)
• 0.5g to 2g (depends on your climate for the room proof)

This is a 60% hydration pizza dough recipe.

The video above shows in detail how I make the pizza dough but here are the key points:

• Measure 500g pizza flour and place in your knead bowl.
• Measure 150g of water and dissolve 9g salt into that water and stir.
• Add the salty water to the flour.
• Measure 150g of water and dissolve the yeast into that water and stir.
• Add the yeast water to the flour.
• Mix together and knead.