"My Pizza" Dough

By chelyc13

I cook this on the Big Green Egg Pizza Stone with the Egg at 500. Bring the temp up slowly with the stone in the egg and platesetter up (no grid). Pizza takes about 10 minutes for well done.

Ingredients

• 3 3/4 cups (500g) all purpose flour
• 1/4 teas (1g) active dry yeast
• 2 teas fine sea salt (16g)
• 1 1/2 cups water (350g)

Preparation

Step 1

1. In a medium bowl, thoroughly blend the flour, yeast, and salt. Add the water and, with a wooden spoon or your hands, mix throughly.

2. Cover the bowl with plastic wrap or a kitchen towel and allow it to rise at room temp for 18 hours or until it has more than doubled. It will take longer in a chilly room and less time in a very warm one.

3. Flour a work surfacea nd scrape out the dough. Divide it into 4 equal parts and shape them: for each portion, start with the right side of the dougha nd pull it gently toward the center; then do the some with the left, then the top, then the bottom. Shape each portion into a round and turn seam side down. Mold the dough into a neat circular mound. The mounds should not be sticky; if they are, dust with more flour.

4. If you don't intend to use the dough right away, wrap the balls individually in plastic and refrigerate for up to 3 days. Return to room temperature by leaving ehm out on the counter, covered in a damp cloth, for 2 to 3 hours before needed.