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INGREDIENTS
3/4 c. + 1 T. flour (king arthur or gold medal, unbleached all-purpose)
1/2 t. instant yeast
1/2 t. sugar
1/2 t. salt
1/3 c. water
4 t. olive oil
3/4 c. + 1 T. flour (king arthur or gold medal, unbleached all-purpose)
1/2 t. instant yeast
1/2 t. sugar
1/2 t. salt
1/3 c. water
4 t. olive oil
INSTRUCTIONS
Prep dough 8-24 hours ahead.
Whisk together flour, yeast, and sugar. Add salt.
Make a well in the center and pour in the water. Using a rubber spatula or wooden spoon, gradually stir the flour into the water until all the flour is moistened and a dough just begins to form, about 20 seconds. Do no overmix (it will look a little rough).
Pour oil into a small bowl. With oiled fingers, place the dough into the oiled cup and turn it over to coal all sides with oil. Cover tightly and let sit at room temp for 30 minutes. Set the risen dough in the refrigerator.
Remove dough 1 hour before you want to put it in the oven.
Preheat oven to 475. Have an oven shelf at the lowest leven and place a baking stone on it to warm up.
With oiled fingers, lift the dough out spread surface with leftover oil. Divide dough in half. Shape each pizza and allow to sit for a few minutes.
Bake the pizza on a pizza stone for 5 minutes.
Add toppings, and cook until golden brown.
Prep dough 8-24 hours ahead.
Whisk together flour, yeast, and sugar. Add salt.
Make a well in the center and pour in the water. Using a rubber spatula or wooden spoon, gradually stir the flour into the water until all the flour is moistened and a dough just begins to form, about 20 seconds. Do no overmix (it will look a little rough).
Pour oil into a small bowl. With oiled fingers, place the dough into the oiled cup and turn it over to coal all sides with oil. Cover tightly and let sit at room temp for 30 minutes. Set the risen dough in the refrigerator.
Remove dough 1 hour before you want to put it in the oven.
Preheat oven to 475. Have an oven shelf at the lowest leven and place a baking stone on it to warm up.
With oiled fingers, lift the dough out spread surface with leftover oil. Divide dough in half. Shape each pizza and allow to sit for a few minutes.
Bake the pizza on a pizza stone for 5 minutes.
Add toppings, and cook until golden brown.
NOTES
recipe source: the bread bible