Same-day pizza dough

Name: Same-day pizza dough
Yield: 5 equal dough balls; about 344 g each
Ingredients: 1,000 g White 00 or all-purpose flour; 700 g Water Warm; reserve about 44.4 mL from this total for yeast; 20 g Fine sea salt; 2 g Instant dried yeast; as needed Olive oil and flour Light coating of tub and dough; dusting only

Makes: 5 equal dough balls; about 344 g each
Heat: Set by the final pizza or focaccia recipe
Cooking time: No baking in this dough recipe

Prepare the dough here, then follow the chosen pizza or focaccia finish.

Pizza dough

Same-day pizza dough

Morning mixing and evening pizza.

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Ingredients

Group	Ingredient	Amount	Preparation
Dough	White 00 or all-purpose flour	1,000 g
Dough	Water	700 g	Warm; reserve about 44.4 mL from this total for yeast
Dough	Fine sea salt	20 g
Dough	Instant dried yeast	2 g
Handling	Olive oil and flour	as needed	Light coating of tub and dough; dusting only

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Covered mixing tub	Use a food-safe container of similar capacity with a loose lid or plate. Leave room for rising; do not seal fermenting dough airtight.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Covered tray	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.

Timing & recipe details

Time & temperature

Heat: Set by the final pizza or focaccia recipe
Cooking time: No baking in this dough recipe

Prepare the dough here, then follow the chosen pizza or focaccia finish.

Makes: 5 equal dough balls; about 344 g each
Heat: Dough component; stone pizza typically 274°C; focaccia 260°C
Plan for: about 6 hours bulk + 1½ hours minimum proof/chill

1,000 g total flour70% hydration2% salt0.2% instant yeast

Use the recipe tools

Core dough totals include the flour and water in the portion of preferment used. Extra feeding culture, toppings and inclusions are separate.

Method

01 · Hydrate yeast + autolyse
20–30 minutes
Use: Flour, water, yeast
Stir yeast into the reserved measured water. Mix flour with remaining water until no dry flour remains; cover.
Ready when: Rough, fully moistened dough.
01 Rest the flour and waterMix the flour with the main portion of water; keep the yeast water separate for the next step.
02 · Final mix
Until fully combined
Use: Autolysed dough, salt, yeast water
Scatter salt, add all yeast water, and fold the dough over them. Pinch across the dough with thumb and forefinger, then fold repeatedly until uniform. Wet your hand sparingly.
Ready when: Final dough 25–26°C; no separate salty or yeast streaks.
02 Mix in the salt and yeastPinch and fold until the salt and yeast water are mixed through.
03 · Fold + bulk
about 6 hours from mixing
Use: Mixed dough
With a wet hand, lift one side until it resists and fold across the dough; repeat around all four sides. Stop before tearing. Cover again. Apply 1 fold at 30–60 minutes. After the final fold, lightly oil the dough and tub. Let rise covered.
Ready when: about doubled.
03 Fold and let riseLift an edge gently, fold it across, then cover the dough again.
04 · Divide + round
About 15 minutes
Use: Fermented dough
Gently ease onto a floured counter and divide equally. Fold each piece’s edges into its centre; turn seam down, cup and drag on a flour-free patch, rotating 2–3 times, to make a medium-tight ball. Preserve internal gas.
Ready when: Five balls of about 344.4 g; tensioned but not squeezed flat.
04 Shape five dough ballsCup and draw each portion gently to make a smooth ball without squeezing out the air.
05 · Relax + chill
At least 1½ hours
Use: Dough balls
Space on a lightly floured tray; lightly oil or flour tops and cover. Rest covered 60 minutes at room temperature, then refrigerate at least 30 minutes.
Ready when: Relaxed, cold balls ready to stretch. Refrigerate unused dough up to 2 days.
05 Cover, rest and chillKeep the five balls covered as they rest, then refrigerate until ready to stretch.

What to look for

Stage	Look and feel	Needs attention
End of bulk	about doubled; gas is visible and dough feels aerated.	Dividing only because the clock elapsed.
After chilling	Soft and extensible yet able to keep a skin.	A wet, collapsing mass or a dry uncovered crust.

Troubleshooting

If you see	Likely cause	What to do now	Next time
Dough tears while stretching	It is too warm, under-relaxed, or stretched too thin	Patch a small tear; rest a resisting ball briefly, or chill a soft one; stretch over fists without tossing.	Complete folds, refrigerate before shaping, and keep toppings modest.
Bulk rise is slower than the schedule	Cool dough or weak leavening	Wait for the stated volume and bubbles; use a moderately warmer spot.	Measure dough temperature and verify active yeast or a reliably rising levain.

Recipe notes

Adjust water temperature for the flour and room to reach the stated final dough temperature. Divide the whole batch equally; portion sizes are approximate. Use 200 g for a thin 23 cm skillet pizza and about 340–350 g for a thick skillet pizza or a 30 cm stone pizza. Finish with a pizza or focaccia recipe.

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