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
- authenticpizzaovens Admin