Serves 3
Directions
- 1Add bread flour, cornmeal, yeast, sugar, and salt into a glass bowl.
- 2Mix the dry ingredients quickly.
- 3Add water at around 90 degrees Fahrenheit and olive oil to the dry ingredients.
- 4Mix to incorporate all the ingredients.
- 5Pour the dough onto the countertop and start kneading it slightly until all the flour and water are incorporated.
- 6Let the dough rest for 30 minutes.
- 7Knead the dough for another 2 minutes.
- 8Lightly oil your containers.
- 9Cut the dough into three equal parts.
- 10Use the surface of the counter to create a little tension for each dough portion.
- 11Pinch the seam of each dough ball.
- 12Place each dough ball into an oiled container and shut the lid.
- 13Throw the dough containers into the fridge for one to two days.
- 14The day before making pizza, pull the dough from the fridge and let it sit on the counter for at least an hour.
- 15Start pressing out the dough completely all the way to the edges to form a circle.
- 16Use a rolling pin to further flatten the dough.
- 17Flip the dough over and add flour as needed while continuing to roll.
- 18Use a fork or a docking tool to poke holes in the dough.
- 19Grab a pizza pan and put a layer of parchment paper in between each rolled out dough ball.
- 20Throw the pan with the rolled dough back in the fridge overnight.
Ingredients
- 547 g bread flour
- 22.5 g cornmeal
- 3 g instant yeast
- 12 g salt
- 6 g sugar
- 285 g water
- 45 g olive oil
Equipment
pizza peelcutting boardglass bowlspatulacountertoppizza containerskniferolling pinforkdocking toolpizza panparchment paperfridge
Tips
- A curing process where you let the rolled dough sit out of the fridge to develop an amazing texture overnight is preferred.
- The day before you make pizza, pull the dough from the fridge and let it sit on the counter for at least an hour.
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