NYTIMES PIZZA DOUGH

By BobD

Ingredients

• YIELD 5-9" PIZZAS
• THE KEY IS TO ALLOW THE DOUGH TO RISE OVERNIGHT.
• 12 ounces 00 flour like Delvina or King Arthur Italian Style (about 2 cups plus 2 tablespoons)
• 10 ounces high-gluten flour like King Arthur’s Sir Lancelot (about 2 cups)
• 1/2 ounce salt (about 4 teaspoons)
• 1 teaspoon instant yeast
• Additional flour, for dusting.

Details

Servings 5
Adapted from nytimes.com

Preparation

Step 1

Combine flours, salt and yeast in the bowl of a stand mixer.

Add 2 cups of room temperature water, then mix on low speed using dough hook until dough binds, about 1 minute, adding more water as necessary. Let rest for 5 minutes.

Knead on second-lowest setting for 5 to 7 minutes, until dough pulls away from the bowl and forms a smooth ball.

Turn out onto a floured surface, knead and form into a ball, then let rest in a bowl for 3 to 4 hours.

Cut dough into 4 8-ounce pieces. (Or divide into 5 6-ounce pieces for smaller pizzas.)

Turn out each piece on a floured surface, folding and kneading each three or four times until it forms a smooth ball.

Set each piece in a plastic bin large enough to allow it to double in size, settle a sheet of plastic wrap on the dough, then cover with a lid.

Refrigerate for 48 hours, or at least 24 hours, before shaping and baking.

Yield: Dough for 4 12-inch pizzas or 5 9-inch pizzas.