- 2 teaspoons/5 grams dry active yeast
- 4 ½ cups/625 grams all-purpose flour, plus extra for dusting
- 2 teaspoons/5 grams kosher salt
- 2 tablespoons/30 milliliters olive oil
- Put 1 3/4 cups/420 milliliters lukewarm water in a mixing bowl (use a stand mixer or food processor if you prefer). Sprinkle yeast over water and let dissolve, about 2 minutes.
- Add flour, salt and olive oil and mix well until flour is incorporated and dough forms, about 5 minutes. It may look a little rough or pockmarked.
- Lightly dust a work surface with flour. Turn dough out onto surface and knead lightly until it looks smooth, 3 to 4 minutes. Cut dough into 4 equal pieces, about 8 ounces/225 grams each.
- Wrap dough pieces individually in resealable zipper bags and refrigerate for several hours or, for best results, overnight; you can also freeze it for future use. (You can skip this rise in the refrigerator and use the dough right away, but this cool, slow rise makes it easier to stretch and gives the pizza a crisper texture and more nuanced flavor.)
- To use dough, form each piece into a smooth, firm ball, and place on a flour-dusted or parchment-lined baking sheet. (If you froze the dough, leave it at room temperature for several hours first, or defrost overnight in the refrigerator.) Flour lightly, cover loosely with plastic wrap and top with a kitchen towel. Leave to rise in a warm spot until doubled in size, about 30 minutes. Each dough ball with make a 10-inch diameter pizza.
STYLE #2
| DOUGH | ||
| 4 1/2 cups | (22.5 ounces / 637.9 grams) | bread flour |
| 1 1/2 cup | (12.5 ounces / 354.4 grams) | water |
| 2 teaspoons | (0.27 ounce / 7.7 grams) | active dry yeast |
| 3 tablespoons | (0.5 ounce / 14.2 grams) | powdered milk |
| 1 teaspoon | (0.2 ounce / 5.7 grams) | salt |
| 1 tablespoon | (0.42 ounce / 11.9 grams) | sugar |
| 2 tablespoons | (1 ounce / 28.4 grams) | vegetable oil |
Mix thoroughly until yeast has fully dissolved.
Mix the remaining dry ingredients together in a separate container and add them to the mixer. 637.9 grams flour/ 5.7 grams salt/ 11.9 grams sugar
Mix on low (speed 2) until most of the flour and water have mixed, then continue kneading for 10 minutes.
The dough will be loose and scrappy at first and will quickly form a moist, smooth cohesive ball (while the dough is still scrappy, add the 2 tablespoons vegetable oil one tablespoon at a time).
Add 1/2 cup (4 ounces) of vegetable oil to a 14″ pan style pizza pan making sure that the oil completely covers the bottom.
After the dough has been kneaded for 10 minutes, remove it from the mixing bowl and, using a rolling pin, roll it out to approximately 3/4″ thick and about 12″ in diameter. If you have more dough than you need, save the remainder for another time.
Place the dough in the pan and cover tightly.
Let the dough rise until it has filled the entire pan and is about 1 1/2″ thick.
Place the pan (still covered) into the refrigerator for at least 4 hours (up to 24 hours).
WHEN READY TO MAKE
Preheat oven to 260 °C for about 30-45 minutes.
Remove dough from the refrigerator and add sauce, cheese, and toppings.
Bake at 260 °C on a pizza stone for 14 minutes.