Small batch of two pizza doughs to pop right in the fridge for up to a week.
Ingredients
- 150 g double zero flour (or substitute w/ bread flour or all-purpose)
- 150 g all-purpose flour
- 200 g warm tap water
- 8 g salt (1 teaspoon)
- 2 g active dry yeast (3/4 teaspoon)
- 4 g extra-virgin olive oil (1 teaspoon)
- 4 g sugar (1 teaspoon)
Instructions:
- In a large mixing bowl, combine flours and salt.
- In a small mixing bowl, combine warm water, yeast and sugar, let yeast bloom for 10m or until shows signs of activity
- Pour wet ingredients into dry and begin mixing
- Once semi-incorporated pour olive oil in
- Continue knead for 10m until smooth
- Separate & shape dough into equal balls (2), placing into separate bowls (or on plates) with olive oil, coating entire dough ball and dish
- Either rise at room temp for ~2h then fridge, or straight into fridge for up to 7 days
When ready to bake
Remove from fridge and let reach room temperature for 30m or until room temp
Begin oven preheat to 550f with pan or stone in
Prep Sauce
- Canned tomato sauce
- 2-4 tbsp olive oil
- Pinch of sugar
- Pinch of Oregano or italian/tuscan seasoning blend
Dust counter with flour or semolina
Form dough into a ball
On a pizza peel, begin flattening dough ball into pizza shape, leaving perimeter untouched for crust
Sauce, cheese, toppings
Bake 6 - 9 minuttes @ 550f