Pizza Parteee

Ingredients

  • 306 g (2 1/2 C) fifty-fifty blend of 00 flour and King Arthur all-purpose flour
  • 8 g (scant 2 t) fine sea salt
  • 4 g (scant 1 t) fresh yeast, or 2 grams (scant 1/2 teaspoon) active dry yeast
  • 4 g (scant 1 t) good olive oil 202 g (1 C minus 1 T) lukewarm water

Pizza Dough (LP)

Directions

  1. In a bowl, thoroughly combine the flour and salt and make a well in the center. In a separate bowl, thoroughly combine the yeast, olive oil, and lukewarm water. Pour the wet mixture into the well in the dry mixture and begin mixing the two together with your hands, gradually incorporating the dry into the wet. This process will be more like mixing than kneading. After about 3 minutes, when the wet and dry are well combined, set the mixture aside and let it rest, uncovered, for 15 minutes. This allows time for the flour to absorb the moisture.
  2. Flour your hands and a work surface. Gently but firmly knead the mixture on the work surface for about 3 minutes. Reflour your hands and the surface as needed. The dough will be moist and sticky, but after a few minutes of kneading it should come together into a smooth mass. Divide the dough into 2 pieces, shape them gently into balls, and wrap them in plastic wrap. Refrigerate for at least 24 and up to 48 hours before using. This process, called proofing, allows for the fermentation that gives the dough structure—which means a chewy, pliable crust—and flavor.

Source

LuckyPeach.com (R.I.P ?)

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