I use the fast method using 1 teaspoon instant yeast and let it proof on the counter until double. Then I divide the dough and into individual portions…I think around 230-250 grams. One recipe makes 3 small pizzas. I place some flour in plastic container and the ball of dough on top. It can be placed in the fridge up to 5 days. I use it within 2-3 days
Ingredients
- 3 ¾ cup (~500 grams) bread flour or all-purpose flour, plus more for dusting
- 1 teaspoon instant dry yeast (see notes)
- 1 ½ teaspoons kosher salt
- 1 ¾ cup (400 grams) warm water (between 105ºF)
- FAST METHOD: Combine the flour, 1 teaspoon of instant dry yeast, salt, and water with a dough spatula until mixed. Cover the bowl with plastic wrap or a damp tea towel and set aside in a warm spot (preferably 72-85ºF) for 1 ¼ - 1 ½ hours or until the dough visually doubles in size.
