Yields four 7 ounce dough balls. Each makes a 10-12" pizza.
Ingredients:
1 lb "00" flour or bread flour
Ingredients:
1 lb "00" flour or bread flour
1 1/2 cups cold water
1.5 tsp or .3 oz by weight Instant Yeast
1 tsp or .2 oz by weight Sel Gris
1/4 cup or .6 oz by weight Arbequina Extra Virgin Olive Oil
Directions:
Add all dry ingredients to the bowl of a stand mixer with hook attachment. Mix just to combine. Start a 12 minute timer. With mixer on second speed, add the cold water in a steady stream. Mix until the 10 minute mark-there should be no dry flour at this point. Do not turn off mixer. Next, add in the oil and continue to mix until the timer runs out.
Add all dry ingredients to the bowl of a stand mixer with hook attachment. Mix just to combine. Start a 12 minute timer. With mixer on second speed, add the cold water in a steady stream. Mix until the 10 minute mark-there should be no dry flour at this point. Do not turn off mixer. Next, add in the oil and continue to mix until the timer runs out.
Turn the dough out onto a floured counter. Form into a ball, and divide into four portion. Form the portions into neat, smooth balls tucking the ends under. Place on a sheet pan. Oil the tops of the dough and cover with plastic wrap. Refrigerate for up to 48 hours. This is a "cold fermentation dough," so to get airy pockets in the crust, 24-48 hours in the refrigerator is optimal.
Use this dough for our Pepperoni, Mushroom & Fresh Tomato Basil Pizza. Yum!
