Cold Proofed Pizza Dough

By ezunich

Ingredients

• 1 1/2 cups flour
• 1/2 cup bread flour
• 1 tsp kosher salt
• 1/2 tsp instant yeast
• 3/4 cup lukewarm water
• 1 tbs olive oil
• 1 tsp honey

Preparation

Step 1

Pulse flours, salt and yeast in a food processor until combined. Whisk together water, oil and honey. With processor running, pour water mixture into the flour mixture; process just until dough forms a ball around the blade, 10-15 seconds. remove dough from processor (it might be sticky) and knead once or twice, on a lightly floured surface with lightly floured hands, adding a little more flour as necessary, just until smooth and pillowy. Transfer dough to a lightly oiled bowl; turn to coat. Tightly cover bowl with plastic wrap coated with non stick spray; chill dough at least 24 hours or up to 3 days. Remove dough from refrigerator; if desired, divide into two to three even portions. Shape dough into a ball (or balls) by pulling down sides, tucking under and pinching dough closed on bottom. Roll balls under your palm until smooth, about 30 seconds. Coat a baking sheet with nonstick spray; arrange dough balls on sheet, loosely cover with plastic wrap coated with nonstick spray and let dough rest in a warm place until room temperature 1-3 hours. Press dough balls out on a lightly floured surface. Turn dough, pressing on its center, then roll into a 10-12 inch round. Preheat oven to 475° with a baking stone on bottom rack. Dust with cornmeal. Place dough on stone bake 10 minutes.