Ingredients
- flour: KA Italian style or or ap unbleached 113 gms
- instant yeast 1.6 gms
- sugar 2 gms
- salt 3.3 gms
- water 70-90 degrees 79 gms
- olive oil 18 gms
Preparation
Step 1
1 hr before shaping, or for best flavor development, 8-24 hrs ahead mix dough: whisk together flour, yeast & sugar
Whisk in salt (keeps salt away from direct contact w/yeast)
make a well in center, pour in water
Gradually stir the flour into the water til all moistened & dough begins to form, abt 20 seconds
It should come away from the bowl but still stick a little & be rough looking-do not ove mix-this will make dough stickier
Let dough rise-pour oil into bowlplace dough in & turn to coat w/oil
cove
If using soon: allow to sit at room temp for 1 hr or til doubled
to make ahead: allow to it at room temp for 30m mins til slightly puffy, place in refrigerator
Remove 1 hr before baking
Preheat oven to 475 1 hr before baking
Oil fingers & pans, spread dough in pan, let sit for 15 mins
Press dough to 10" circle, brush w oil, cover & let sit for 30-45 mins til slightly puffy
Put pan on stone set on bottom & bake for 5 mins
Remove pan from oven & add toppings, bake additional 5 mins til cheese is melted & crust golden OR slide pizza onto stone w/o pan for 2 minutes or til golden for crisper crust, then raise to higher shelf if nec to finish melting cheese