- 153 g "00" flour
- 153 g all-purpose flour
- 8 g fine sea salt
- 2 g active dry yeast
- 6 g extra virgin olive oil
- 200 g warm water (approximately 1 c)
- In a large mixer bowl combine the flours and salt.
- In a measuring cup, stir together the warm water, yeast, and olive oil. Pour into the flour mixture.
- With a dough hook, run the mixer for at least 10 minutes and up to 15 minutes. Check the dough every few minutes: if it seems too wet/sticky, add more all-purpose flour by ½ tbsp increments.
- The finished dough should be smooth and soft and very slightly sticky. Transfer to an oiled food-grade bucket and refrigerate for at least 8 hours before using.
Remove the dough from refrigeration at least 2 hours prior to pizza baking. Proof in a warm spot in your house (my oven has a proofing setting).
- When the dough feels warm to the touch (about halfway through the proofing), divide into two equal portions. Gently kneed and shape into a ball.
- Place the dough balls on a sheet pan dusted with flour and continue proofing.
When pizza baking time arrives, remove a dough ball from the pan and flatten with the palm of your hand. Use dusting flour to ensure the dough does not stick to the work surface. When the disk reaches about 8 inches in diameter, use a rolling pin to finish the stretching — or if you're feeling adventurous, try tossing the disk on the backs of your hands. When it reaches about 12 inches in diameter, transfer to a floured peel, dress, and bake.