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Instructions |
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Combine flour and yeast in the bowl of a food
processor. Pulse 3 to 4 times until well-combined.
With machine running, add water and continue to
process until moisture forms rough ball and no dry
flour remains, 10-20 seconds. Allow to rest for
20 minutes.
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Add salt to the top of dough and process until a
mostly smooth ball of dough forms, 20-30 seconds.
Dough temperature should register 75 degrees F on
an instant-read thermometer when mixing is
complete. If not, continue to mix in 10 second
intervals until it reaches the desired dough
temperature. Transfer dough ball to a lighly oiled
medium bowl and knead once or twice by hand until
smooth ball is formed. Cover bowl and let dough
set for 45 minutes.
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Using lightly-moistened hands, knead dough in bowl
until uniform in texture, 5-10 seconds. Cover and
let sit at room temperature until puffy and not
quite doubled in volume, 60-120 minutes.
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Transfer dough to a lightly floured countertop and
divide into four pieces of about 225g (8 oz) each
for 12 inch ovens. Form each portion into a
smooth, round ball. Coat exterior of dough ball
lightly with oil and place each in round lidded
container. Refrigerate at least 24 hours or up to
4 days(48-72 hours is ideal). On the day you plan
to bake pizza, remove dough balls from refrig and
allow to warm up covered(1-2 hours)before baking.
Exact timing depsend on ambient temp, dough should
reach at least 60 degrees F before stretching and
baking. Remove dough from bowl, stretch and add
flour to the bottom of pizza. Flour pizza board,
put a bit of corn meal before putting pizza dough
down.
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Suggestions |
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Limit pizza toppings to three plus cheese. Bake in very hot wood fired oven. Baking time depends on temp.
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Originally Submitted
10/1/2023
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