The Best Homemade Pizzeria Style Hand-Tossed Pizza Dough

1 packet platinum instant yeast ( 2 ¼ teaspoon or ⅓ of a 2 ounce block (so . 66 ounces of cake yeast)

~350 grams of water or 1 ½ cups * if using same day use warm water(105 to 115 degrees F/40 to 46 degrees C). If fermenting overnight in the fridge use cold water

10 grams or 2 ¼ teaspoon olive oil

~475 grams or 3 to 3 ½ cups 00 Pizza flour or any high gluten bread flour, plus extra as needed

8 grams ( 1.4 teaspoon) sea salt - needs more, double next time

Note: Ingredients may have been altered from the original.

Directions at thekitchenwhisperer.net

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