22.5 oz unbleached bread flour. (About 5cups).
1/2 oz salt or 2 teaspoons.
1 teaspoon instant yeast
1/2 oz sugar (or 2 teaspoons honey)
1/2 oz Olive oil (1Tbsp)
16 oz water.
You can mix by hand or with a mixer.
1. If mixing by hand add all the dry ingredients to the mixing bowl and stir to distribute. Then, add all liquid ingredients, including oil, and water. Use a large spoon and stir until all ingredients are evenly distributed and fully hydrated – all the flour should be absorbed, approx. 1-2 min.
If using a mixer, use the paddle attachment and mix on slow speed for 1 min. or until all ingredients are evenly distributed and fully hydrated. All flour should be absorbed.
2. Let the dough rest for 5 min. and then mix at a medium speed for one additional minute. Add water or flour a little at a time if needed. The dough should be soft, supple and very tacky to the touch.. almost sticky.
3. Rub some olive oil on the work surface to make an oil slick. Transfer the dough to the oiled surface. Rub some oil on your hands and stretch and fold the dough in each direction, fold into a ball and then cover with a bowl for 5 min. Do this 3 more times.
4. After the final stretch and fold put the pizza doughs into an oiled bowl, larg enough to contain it when it doubles in size, cover the bowl (not the dough itself) with plastic wrap and place in refrigerator. The dough will be good for up to three days.
An 8oz ball of dough should make 1 12 inch pizza. This recipe should make about 5 8oz dough balls.
You can separate the dough into balls right away and freeze or pull out of the fridge within the three days and separate and use as needed.
The slow cold fermentation develops the flavor in the dough and while you can measure off a dough ball immediately if you want, it will taste better if you wait until at least overnight.
-If pulling out of the freezer, then let it thaw and it’s ready.
(makes a very thin crust) This is not the kind of dough you want to toss. Either roll out or let gravity pull it out. Gravity is the best way.