Pizza Dough
A “00” flour dough with a two-day cold rise.
Ingredients
- 500 grams “00” flour
- 1 1/3 cups warm water (100°F)
- 30 grams sugar
- 5 grams dry yeast
- 10 grams salt
- 1 tablespoon olive oil
Method
- Whisk the water, sugar, yeast, and oil together. Leave it somewhere warm for half an hour for the yeast to get started.
- Mix the flour and salt in a bowl. Add the water and yeast mixture, then turn it out onto a lightly floured surface. Knead for 7 minutes, rest for 15, then knead another 7.
- Put the dough in a container big enough for it to at least triple in size. Cover and refrigerate for 48 hours.
- Take it out of the fridge at least two hours before baking, still covered. After an hour and a half, cut it into 165-gram balls and pat them into rough 4-inch discs. Cover and let them rest 15 minutes before forming into pies and baking.