Pizza Recipe

Written: July 11, 2026

A different kind of tool tip: this is my favorite pizza dough recipe. Thought I would share the dough ball / size calculator I use.

This is adapted from Julian Sisofo’s Puffy Crust, Low Hydration! recipe. His original uses a mix of 00, Type 0, and Manitoba flours, aint nobody got time for all that. I only use bread flour and it tastes great.

The recipe

The calculator keeps the original recipe at 65% hydration, with all of the flour fermented in a biga. The default makes three 270 g dough balls.

Day 1: Make the biga

  1. Dissolve the active dry yeast in the biga water.
  2. Add the bread flour and mix until everything is hydrated and there are no dry spots.
  3. Lightly oil a container, pack the biga into it, and cover it.
  4. Leave it at room temperature for 4 hours.
  5. Move it to the refrigerator overnight.

Day 2-N: Mix the final dough

I let it sit in there a while i think the longest I have left it was 3 Days.

  1. Take out the biga and chop it into small pieces. Smaller pieces incorporate more easily.
  2. Put the chopped biga in a stand mixer and slowly add about half of the final water.
  3. Add the salt and mix until the dough starts coming back together.
  4. Increase the mixer speed and gradually add the remaining water.
  5. Keep mixing until the dough is smooth, extensible, and passes the windowpane test. Julian targets a finished dough temperature of 75–78°F.
  6. Let the dough rest in the mixer for 5 minutes.
  7. With lightly oiled hands, round the dough and let it rest for another 30 minutes.

Ball and ferment

  1. Divide the dough using the weight from the calculator and shape each piece into a tight ball.
  2. Put the balls into individual oiled containers or a dough tray.
  3. Leave them at room temperature for 30 minutes, then refrigerate for up to 48 hours.

For same-day pizza, skip the long cold ferment and leave the dough balls at room temperature until they double in size—about 90 minutes in the original recipe.

The original

Watch the video;