Makes 2 small pies or 1 large pie
Ingredients
- 153 grams 00 flour
- 153 grams AP flour
- 200 grams lukewarm water
- 8 grams kosher salt
- 2 grams active dry yeast
- 4 grams extra-virgin olive oil
Directions
1. Season and prep the meat
In a stand mixer bowl, combine flours and salt. In a small mixing bowl, stir together water, the yeast and the olive oil, then pour it into flour mixture. Mix with a wooden spoon until well combined, then let the mixture rest for 15 minutes.
2. Long Knead and proof
Knead the dough for 6 minutes. Divide the dough in two if you want to make two smaller pizzas.
On a floured work surface, tighten up the dough by tucking the edge of your hand under the dough and pulling it towards you, moving your way around the edge of the dough to keep tucking the edges underneath.
Add a little olive oil to a large bowl or tub, spreading it around using your fingers to coat the container. Place the dough inside and cover with a cloth or the lid.
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.)
3. Assemble and bake
Turn the oven on to its highest setting with the steel on the lowest rack at least 1 hour before you want to cook the pizza, longer is better. Ensure that there is a heavy dusting of cornmeal or semolina on the pizza peel before shaping.
After the dough has rested or warmed up start to shape the dough by pressing down in the center and work your way towards the edges in a circular pattern until a crust has formed. Stretch the crust further by pulling it in a circular motion around the outside of the dough. Then you can stretch the dough the rest of the way in the air.
After stretching place the dough on the peel and dress the pizza. Be sure not to overload it. Add greens like arugula after baking.