- 4 ½ cups bread flour
- 1 ⅛ teaspoons yeast
- 1 teaspoon salt
- 3 teaspoons sugar
- 1 ¾ cups Ice cold water, with some ice chips
ingredients
directions
1. For the dough, everything must be Ice cold to start, including the flour. |
2. In stand mixer, combine all dry ingredients with dough hook, then add water and mix to form dough. Knead for 10 minutes (level 2 on mixer). Dough should be soft, but not sticky. Let dough rest for 20 minutes. |
3. Divide dough into 3 equal parts. Tightly roll each part into a ball. Rub hands in olive oil, and coat each ball lightly. Place each dough ball in a sealed container. Refrigerate at least 24 hours. (Can stay in refrigerator for up to 5 days). |
4. After 24 hours in refrigerator dough can be frozen for later use, if desired |
5. To make pizza, place refrigerated dough ball onto floured surface. Dough will not look like it has risen. This is normal. Pat into a circle, and then with two fists under dough stretch/toss into size for pizza. Cover with good crushed tomatos, cheese, toppings as desired. Drizzle pizza with olive oil after topping. |
6. Pre heat oven and pizza stone at hottest setting (500+ degrees). Sprinkle corn meal, or semolina flour on stone to keep pizza from sticking. Place pizza on hot stone with pizza peel, and cook for about 8 minutes, depending on how hot oven is. Turn pizza on stone half way through cooking (a metal peel will help with this step). |
Notes
 For the dough, everything must be Ice cold to start, including the flour |
Categories
Web
