Cold-Proofed Pizza Dough

By cindygwest

Makes about 1 lb. dough

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup bread flour
• 1 t. kosher salt
• 1/2 t. instant yeast
• 3/4 cup lukewarm water
• 1 T. olive oil
• 1 t. 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, jut until smooth and pillowy.

Transfer dough to a lightly oiled bowl; turn to coat. Tightly cover bowl with plastic wrap coated with nonstick pray; 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 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 balls out on a lightly floured surface. Turn dough, pressing on its center, then roll each into a 10 - 12 inch rounds.