Cold Proofed Pizza Dough

By lorik

Ingredients

• PULSE:
• 1 1/2 cups all-purpose flour (6.375 oz.)
• 1/2 cup bread flour (2.125 oz.)
• 1 tsp. kosher salt
• 1/2 tsp. instant yeast
• WHISK:
• 3/4 cup lukewarm water (6.25 oz.)
• 1 Tbsp. olive oil
• 1 tsp. honey

Details

Servings 1
Adapted from cuisineathome.com

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 nonstick 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, if divided) by pulling down sides, tucking under, and pinching dough closed on bottom. Roll ball(s) under your palm until smooth, about 30 seconds.

Coat a baking sheet with nonstick spray; arrange dough ball(s) on baking sheet, loosely cover with plastic wrap coated with nonstick spray, and let dough rest in a warm place until room temperature and pliable, 1–3 hours.
Press dough ball(s) out on a lightly floured surface. Turn dough, pressing on its center, then roll (each) into a 10–12-inch round.