Pizza
Ingredients
- 535 g all purpose flour
- 2 g yeast
- 360 g water
- 12 g kosher salt
- Olive Oil
Instructions
- Combine flour and yeast in the bowl of a stand mixer fitted with a hook. Mix for a few seconds.
- Add water and mix until no dry flour remains. Let rest for 20 min.
- Add the salt and mix until a mostly smooth ball forms. Transfer to an oiled bowl and form a smooth ball. Cover with a towel and let it rest for 45 min.
- With wet hands, stretch and flood dough for a couple of seconds. Let rest until puffed, but not quite doubled in volume. 60 to 120 minutes.
- Transfer dough to a floured work surface. Divid into 4 potions of about 225gm each. Form portions into ball shapes by tucking dough underneath and poking gently into the center. Place dough balls on an oiled tray with about 2 inch spacing between balls. Brush the tops with olive oil and cover with plastic wrap.
- Refrigerate dough for 24 -72 hours. It also works fine with as little as 2 hours.
- Let dough come to room temperature before preparing your pizza for 1-2 hours.
- When ready to form, pick up a dough ball with a spatula and place in a bowl of flour. Flip to get both sides. Place the orignal side down back on the counter and press gently in the center to stretch the dough while being care to not touch the edge of the crust.
- Transfer to a pizza peel dusted with semolina to arrange your toppings. Work quickly so the dough doest warm up and stick to the peel.
- Bake at least 700 degress for 1-2 minutes, rotating halfway through
