PIZZA, PIZZA & PIZZA

03 March 2024

Posted on 03 March 2024 posted in News

Here's a great dough that will last in the refrigerator for up to a week. It asks for a mixture of finely ground Italian pizza flour (type “00”) and regular all-purpose flour. As ever with breads, rise time will depend on the temperature and humidity of your kitchen and refrigerator.

  • 00 flour (1 cup plus 1 tablespoon)
  • All-purpose flour (1 cup plus 1 tablespoon)
  • Fine sea salt (1 teaspoon)
  • Active dry yeast (¾ teaspoon)
  • Extra-virgin olive oil (1 teaspoon)
  1. Step 1

    In a large mixing bowl, combine flours and salt.

  2. Step 2

    In a small mixing bowl, stir together a little less than 1 cup of lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.

  3. Step 3

    Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)

  4. Step 4

    To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.