The 1727 Pizza Dough (4 Ingredients)

This 70% hydration dough is my go-to because it’s impossible to forget. I call it the “1727 Rule”: 1000g of flour, 700g of water, 20g of salt, and 7g of yeast. Whether you are baking today or fermenting overnight, this ratio creates the perfect chewy, airy crust every time.

1727 Pizza Dough

This 70% hydration dough is my go-to because it's impossible to forget. I call it the "1727 Rule": 1000g of flour, 700g of water, 20g of salt, and 7g of yeast. Whether you are baking today or fermenting overnight, this ratio creates the perfect chewy, airy crust every time.

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Ingredients Method

Ingredients

  

• 1000 g Bread Flour (King Arthur Baking recommended)
• 700 g Water (See notes for temperature)
• 20 g Salt
• 7 g Active Dry Yeast (1 packet)

Method

 

1. Step 1: The Dry Mix Add the flour, salt, and yeast to your stand mixer bowl. Give it a quick mix by hand (or with the dough hook) just to ensure the yeast and salt are evenly distributed before adding the water.
2. Step 2: The Mix. See step 3 before adding water. Add the water. Turn your KitchenAid to Speed 2 and knead for ~10 minutes. You aren't watching the clock; you are watching the dough. You want it to completely pull away from the sides of the bowl and look smooth.
3. Step 3: The Proof (Choose Your Path)

   Same Day Bake: Use water between 90-100°F. Cover and proof at room temperature for 4-6 hours.

   Overnight Ferment (Better Flavor): Use cool water (60°F). Cover and place in the fridge overnight. Take it out 2 hours before baking to let it come to room temperature.
4. Step 4: Shape & Rest Divide the dough into individual balls. Cover and let them rest for another 30 minutes before stretching and baking.

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