Pizza for less than half price? | 60% Hydration Recipe for Home or Pizza Oven

This is my go-to pizza dough. 60% hydration, 00 flour, and a cold proof that builds real flavor overnight. It stretches clean, blisters in a pizza oven, and still works great on a stone in a conventional oven at 550F. Four dough balls per batch, each one around 270 to 283 grams. Simple ingredients, no weird additives, and it freezes well if you want to batch ahead.

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📌 Today's Verse: "He provides food for those who fear him; he remembers his covenant forever." Psalm 111:5

👨‍🍳 Pizza Dough (60% Hydration)
Yields: 4 medium pizza doughs
Prep: 15 min | Proof: 6-12 hrs (or overnight in fridge) | Bake: 3.5-10 min depending on oven

🥣 Ingredients
00 flour 650g (23 oz)
Room temperature water 395g (14 oz)
Olive oil 35g (2.5 tbsp)
Honey 21g (1 tbsp) or sugar 12g (1 tbsp)
Active dry yeast 6g (2 tsp)
Salt 12g (2 tsp)

🥄 Instructions
Measure water by weight and add yeast. Mix and let sit a couple minutes, then add a couple scoops of flour and mix for 30 seconds. Add olive oil, honey, and the rest of the flour. Mix for 1 minute. Add salt last. Mix for 3 to 4 minutes until the dough is elastic and tacky but not too sticky or dry. Weigh the whole dough and divide by four. Each ball should land between 270 to 283g. A small amount of flour when balling is fine. Cold proof in the fridge 6 to 12 hours or overnight.

Bake Temps:
Pizza oven: stone temp 650 to 750F, about 3.5 minutes or until desired blistering.
Conventional oven: 550F or max, preheated stone or steel, 8 to 10 minutes.

Freezing: Freeze after proofing for up to 4 weeks. Sit at room temp 4 hours before stretching.

💡 Pro Tip: Use a generous mix of cornmeal and flour or semolina under the dough to prevent sticking. Room temperature toppings and dough give you the best results.

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