The secret to perfect pizza
The key ingredient to making perfect pizza dough at home is the flour. You need a high-gluten flour that will give strength and elasticity. Sunrise Flour Mill Pizza Flour is a blend of our Hard Red Spring Wheat and Soft White Winter Wheat. Both grains are sourced from local farmers, and only the highest quality organic grains are selected for our flour.

This flour can be used in place of white flour for most uses but is especially good for pizza dough, baguettes, and Italian-style breads.

Pizza dough recipe:

16 oz Sunrise Flour Mill Pizza Flour

10 oz tepid water (This is about a 64% hydration)

1 Tbsp fresh yeast (Red Star Dry Active seems to work best)

1 Tbsp sea salt

Add water and yeast to flour and mix with a mixer with a dough hook for 6 minutes.  Add salt and continue to mix for another 2 minutes.  If you do not have a mixer you can knead the dough on a clean floured surface.  Make a mound with the flour and yeast, add water gradually, and knead thoroughly for the same amount of time, adding salt last.

After mixing or kneading, let the dough rest and rise to at least double its size.  The time required will vary depending on the room temperature and temperature of the water used.

Punch it down and use now or put in the refrigerator for up to 24 hours.

Preparing the dough:

Portion out into four equal parts.  Work on a clean dry surface sprinkled with a little flour.  Work in a circular motion to make a nice round ball.

Lightly flour a pan that can be covered easily (eg a jelly roll pan).  Place the four balls on the pan and cover.

Making pizza:

Press raised dough ball with fingertips from the center of the ball in a circular motion moving toward the outside.  Leave a lip of dough on the edge of the circle to create a nice bubble on the outside of the pizza. As it gets bigger you can use your own technique to stretch it out more, eg getting both hands under the dough and flipping it in the air a bit, turning and stretching.  You can also continue to press and turn on the counter until it becomes the size you want.  You will find your own special way of doing this

Not turning out the way you like?  Roll it back into a ball, let it rest a few minutes and try again.

Darrold Glanville
Sunrise Flour Mill
35624 Grand Avenue
North Branch, MN 55056
651-674-8050
www.sunriseflourmill.com
email: darrold@sunriseflourmill.com