A Back-Pocket Pizza Dough Recipe
by Stephanie Holliman
April 08, 2021
It turns out, if you slice Virginia country ham super thin, it eats like prosciutto. Ron Turner's aged ham is sugar cured and thinly sliced, and he once told us that he likes to top his wood-fired pizzas with it. We felt inspired.
We have freshly milled all purpose flour from Wade's Mill in Raphine, Virginia. Use it to make this pizza dough. We hope it's the kind of recipe that you can keep in your back pocket and pull out whenever you're feeling inspired, too.
This recipe was adapted from a New York Times pizza dough recipe by our baker Steph (she makes our bagels, so you can trust her).
- 306 grams (2 1/4 cups) all purpose flour, plus more for dusting
- 8 grams salt (2 teaspoons Diamond Crystal; 1 1/2 teaspoons Morton's; 1 teaspoon table salt)
- 2 grams (1/2 teaspoon) instant or active dry yeast
- 200 grams (scant 1 cup) lukewarm water
- 12 grams (1 tablespoon) extra virgin olive oil
Combine the flour and salt in a large mixing bowl. If using instant yeast, mix into the flour as well. If using active dry yeast, bloom in the water for about five minutes.
Stir together the water (with the bloomed active dry yeast if using) and olive oil.
Make a well in the center of your flour and pour in all of the water. Using your clean hands (embrace the mess!), mix together the liquids and flour until no dry spots remain. It will not seem like enough water at first, but the dough will come together after a minute or two.
Scrape any flour off your hands, then cover the bowl with plastic wrap or a damp towel. Let sit for 15 minutes to hydrate.
After 15 minutes, gently knead the dough in the bowl by lifting and stretching one edge of the dough up and folding the dough in half over itself. Repeat this stretch and fold process several times, for about five minutes. The dough will be very sticky at this stage, but will smooth out with more kneading. Cover and let rest for five minutes, until the gluten has relaxed.
Repeat the stretch and fold process two more times, covering and resting the dough about five minutes between each kneading cycle. By the end of the last round of stretch and folds, your dough should be completely smooth, shiny, springy and no longer sticking to your hands.
Cover the dough and let rise in a warm spot in your kitchen for about one to two hours, until approximately doubled in size. When the top of the dough is pressed, an indent should remain.
Preheat your oven to 500F, or as high as it will go. If you have a pizza stone, put it into the oven now, on the middle rack. If using a sheet tray, position a rack in the lowest half of your oven.
Punch down the dough, turn it out onto a clean work surface and form into a taught, round ball. Try folding the dough from the edges to the center, then flipping over and pulling it towards you on the work surface to create tension. Cover and let rest for five minutes.
Liberally coat your dough in flour, pat, roll or stretch your dough ball into a round disk about 12 inches in diameter. It will be thin. Place your formed crust on a parchment-lined baking sheet or floured pizza peel (if using a pizza stone). Top with your desired toppings, but don't use too many; you need less than you think.
Bake for 10 to 15 minutes, depending on your oven temperature and the thickness of the pizza. The crust should be cooked through and starting to brown in spots, and the toppings should be hot and bubbly. Remove from the oven, let rest for five minutes (trust us) and then cut into portions. Enjoy!