Easy dough Recipe. Details and tips below! #pizza #dough #tutorial

Recipe for 2-14 inch pizzas: -400g flour - 280 bread flour/120 AP flour -260g water (65%) -1.2g yeast (.3%) -10g salt (2.5%) -8g oil (2%) -8g sugar (2%in home oven or .5% higher heat oven) TIPS: -You can make this a 48 hour dough as well. Just pull out of the fridge to ball after one day of bulk proofing. -I typically use @kingarthurbaking flours and Fleischmann INSTANT dry yeast. -If you don't like sugar, then don't use it. I just like the coloring it provides. Or you can use honey or non diastatic malt powder. -The goal of cold water is to manage the dough temperature throughout the process. Higher temp doughs during mixing can overproof faster. -If using a mixer, I recommend adding crushed ice. -When mixing, I always "under mix" so we can perform some stretch and folds to build gluten.