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PIZZA DOUGH

Makes 8 balls for 10”-12” pies

2 cups all-purpose flour (I prefer Hayden Flour Mills)

2 cups type OO flour (found in specialty markets or the Italian section at many grocery stores.

I also favor Hayden Flour Mills)

4 teaspoons kosher salt

2 teaspoons dry active yeast

17 ounces water (tap is fine)

1 teaspoon olive oil

Semolina or Cornmeal (for dusting your baking peel or stone)

Whisk the first four ingredients together in a large bowl. Add water and olive oil and mix until

incorporated. The dough will be moist but not wet. Add water 1 teaspoon at at time if the

dough seems dry.

At this point you can rest the dough on the counter, covered with a damp towel, for 12-18

hours, or until it doubles in bulk. The flavor will improve with time so a little planning ahead

is worth it in this case.

I like to skip the counter step and just put the dough straight into the fridge to cold ferment

instead. You can keep your dough for up to 5 days (and it may turn a little gray on top – this

is safe and you can just scrape it off, or work it straight into the dough. It’s just from exposure

to air.) at this point.

Remove dough from fridge 2 hours before you plan to use it. On a well-floured surface, gently

form the dough into 8 balls and press out to desired thickness with a rolling pin or by hand.

Sprinkle semolina onto a cutting board and place your dough on top. Give it a little shake to

make sure it won’t stick and then top with desired toppings. Slide topped pizza from cutting

board onto your pre-heated baking stone or steel and bake as directed.

recipe supplied by @danimadethis

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