Here’s what
you need:
5 ¼ C
unbleached flour
2 t kosher
salt
1 ¼ t
instant yeast OR 1 ½ t active dry yeast dissolved in the water
2 T olive oil
(optional)
1 T sugar or
honey
2 ¼ C room
temperature water (less if you are using honey)
Here’s what
you do:
Mix all the
ingredients in the bowl of a standing mixer. Use the paddle – not the dough
hook. Mix for one minute to form a coarse, sticky dough ball.
Let the
dough rest for five minutes, then mix again for one minute to make a smooth,
very tacky ball of dough.
Transfer the
dough to a lightly oiled work surface, rub a little oil on your hands, and fold
the dough into a smooth ball. Let it rest on the work surface for five minutes
and then stretch and fold the dough into a tight ball. Repeat this again, two
more times, and 5 minute intervals.
Place the
dough in a lightly oiled bowl, cover with plastic wrap, and immediately place
in the refrigerator. The dough can be used anywhere from 6 hours to 3 days
after it goes in the fridge.
Pull the
dough from the refrigerator about two hours prior to when you plan to bake it
to bring it to room temperature. Divide the dough into five 8-ounce pieces. With
a little flour on your hands, form each piece into a tight dough ball and place
on a lightly oiled pan. Mist the dough balls with oil and cover loosely with
plastic wrap. (At this point you can freeze the dough balls in oiled plastic
bags.) Give the dough at least 90 minutes to rest before making the pizzas. Remember
– don’t over knead it or use a rolling pin. Just ease the dough into a circle
with your fingers.
