Same Day Pizza Dough
Same-Day with Malt
175g bread flour
114ml warm water (100–105°F)
2.5g instant yeast
4g fine sea salt
2g diastatic malt powder
5ml olive oil
Same-Day with Honey (identical, one swap)
Same as above, but 1 tsp honey instead of the 2g diastatic malt
Steps (both):
Whisk yeast into warm water, let sit 2 min.
Combine flour, salt, malt (skip if using honey) in a bowl. Add yeast water, oil (and honey, if using), mix until shaggy.
Knead 8–10 min until smooth.
Bulk ferment at room temp until doubled, ~1.5 hrs.
Degas, shape into one tight ball.
Final proof, loosely covered, until pillowy (~1.5x size), ~2.5 hrs.
Stretch, top, bake as hot as your setup allows (~7 min)
14" ball — target ~410g
238g bread flour
155ml warm water (100–105°F)
5.5g fine sea salt
7ml olive oil
3.4g instant yeast
2.7g diastatic malt or ~1½ tsp honey
16" ball - target ~535g
311g bread flour
203ml warm water (100–105°F)
7g fine sea salt
9ml olive oil
4.4g instant yeast
3.6g diastatic malt or ~1¾ tsp honey