Uploaded October 2025 | Updated September 2026, 2 weeks ago
Life-Changing Pizza Dough at Home
Great pizza starts with great dough. With Joe Heffernan from Seattle’s Independent Pizzeria, we show you how to make a simple, game-changing dough you can start today and bake tomorrow.
Recipe guidance:
• 415 g bread flour + 9 g salt
• 270 g water at 65 °F / 18 °C + 1.5 g cake yeast
1. Mix flour and salt in one bowl, water and yeast in another.
2. Make a well in the flour, pour in liquid, and stir to combine.
3. Knead with a dough hook for about 7.5 minutes.
4. Ferment 5–8 hours, then divide into 230 g balls.
5. Chill and rest overnight.
6. Stretch, shape, and top for your best pizza yet.
Key tips:
• Cold resting overnight improves flavor and texture.
• Always weigh ingredients for consistency.
• Dough should be smooth and elastic before fermenting.
👉 Full recipe and technique: chefsteps.com/activities/life-changing-pizza-dough-with-joe-heffernan-of-seattle-s-independent-pizzeria
Life-Changing Pizza Dough at Home
Great pizza starts with great dough. With Joe Heffernan from Seattle’s Independent Pizzeria, we show you how to make a simple, game-changing dough you can start today and bake tomorrow.
Recipe guidance:
• 415 g bread flour + 9 g salt
• 270 g water at 65 °F / 18 °C + 1.5 g cake yeast
1. Mix flour and salt in one bowl, water and yeast in another.
2. Make a well in the flour, pour in liquid, and stir to combine.
3. Knead with a dough hook for about 7.5 minutes.
4. Ferment 5–8 hours, then divide into 230 g balls.
5. Chill and rest overnight.
6. Stretch, shape, and top for your best pizza yet.
Key tips:
• Cold resting overnight improves flavor and texture.
• Always weigh ingredients for consistency.
• Dough should be smooth and elastic before fermenting.
👉 Full recipe and technique: chefsteps.com/activities/life-changing-pizza-dough-with-joe-heffernan-of-seattle-s-independent-pizzeria
