Directions
- 1Start by combining bread flour, all-purpose flour, instant yeast, salt, and sugar in a bowl and mix quickly.
- 2Add cold water, under 55 degrees Fahrenheit, and olive oil to the flour mixture.
- 3Mix with a wooden spoon or your hands until it forms a shaggy dough.
- 4Pour the shaggy dough onto a clean counter and knead for 5 to 6 minutes until it forms a somewhat smooth ball, keeping the temperature below 72 degrees Fahrenheit.
- 5Lightly oil a container, place the dough ball inside, and let it rest for 30 minutes.
- 6Perform a series of stretch and folds: wet your hands, stretch one side of the dough up and fold it over, rotating the bowl to do all four sides.
- 7Let the dough rest for another 30 minutes, then check the windowpane test.
- 8If the dough is tearing, perform one or two more series of stretch and folds until it passes the windowpane test with flying colors.
- 9Place the container with the dough in the fridge for 48 hours for cold fermentation.
- 10The night before you want to make pizza, pull the dough out of the fridge to warm up.
- 11Observe the developed gluten structure.
- 12Divide the dough into two equal portions and shape them into dough balls.
- 13Lightly oil individual containers, place one dough ball in each, and return them to the fridge for one more night.
Ingredients
- 280 g bread flour
- 120 g all-purpose flour
- 260 g water
- 1.2 g instant yeast
- 10 g salt
- 8 g sugar
- 8 g olive oil
Equipment
bowlwooden spoonfood thermometerplastic containerfridgedough scraper
Tips
- You can make this a 48-hour dough by pulling it out of the fridge to ball after one day of bulk proofing.
- Use King Arthur Baking flours and Fleischmann INSTANT dry yeast.
- Sugar is optional and provides coloring; honey or non-diastatic malt powder can be used instead.
- The goal of cold water is to manage dough temperature; higher temperature doughs can overproof faster.
- If using a mixer, add crushed ice.
- Always "under mix" to build gluten through stretch and folds.
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