This is based off of J. Kenji Lopez-Alt’s Prince Street Pizza clone. His is a same-day dough, but I reformulated mine for an overnight fermentation to help build more gluten strength. I typically use Trader Joe’s All Purpose Flour, which strangely brags on its bag that it has a protein count of 13.3%, which is quite high. (Though this Pizzamaking thread puts the likely count at 11.8%, which is still high!) I’ve also used King Arthur Bread Flour, without seeing a HUGE difference in the crust. I’ve never done a side-by-side comparison to really evaluate them.
Sunday Square Pizza Dough
- 580 grams bread flour 100% (20.44 oz)
- 3.5 grams instant dry yeast (IDY) 0.6% (0.12 oz // ~1 tsp)
- 2.9 grams diastatic malt powder (DMP) 0.5% (0.1 oz // ~1 tsp)
- 377 grams water (cold from the tap) 65% (13.29 oz)
- 17 grams fine sea salt 3% (0.61 oz // ~3 tsp)
- 23 grams olive oil 4% (0.82 oz)
Mixing the dough:
In the bowl of a stand mixer fitted with the dough hook, stir together the flour, yeast, and malt powder.
(You can use the dough hook to do it slowly while you measure out the water or you can use a fork or a whisk to do it quickly.)
With the mixer running on slow, add the water, and mix until dough just comes together and all flour is hydrated, about 3 minutes. Stop mixer, and scrape down any residue on sides back into dough.
Cover bowl with a clean kitchen towel and let dough rest for 30 minutes.
Sprinkle salt on top of dough and run mixer on low speed until all salt is incorporated, about 3 minutes.
Cover bowl with towel and let dough rest 15 minutes more.
After dough has rested, press fingertips into dough to create dimples all over—like you'd do with focaccia. Drizzle olive oil evenly over dough. (I've found the holes help with incorporating the oil into the dough.)
Mix on lowest setting until oil begins to incorporate with dough and isn't pooled as much in the mixer, about 4 minutes. At this point, start increasing mixer speed until mixer is on high. Mix on high until oil is fully incorporated and no longer appears to be coating the bowl, about 2 minutes.
Remove dough from mixing bowl and shape it into a ball. Lightly oil it and drop it onto a lightly oiled quarter-sheet pan fitted with a corresponding lid.
(If you don't have the corresponding lid—they're hard to find—you can wrap the pan and dough in plastic wrap.)
Alternatively, you can either drop it in a 4-liter Cambro bucket with lid or return it to the mixer bowl and cover bowl tightly with plastic wrap.
Leave out in a room temperature environment (~70ºF/21ºC) until you see dough just starting to rise—about 2 hours, but YMMV with ambient temperature. The point is to catch the dough before the yeast has become too active.
Place pan/bucket/bowl in refrigerator when you see yeast action.
Refrigerate overnight or up to 3 days.