Pizza
Serves 3
Directions
- 1Add bread flour, all-purpose flour, yeast, salt, and sugar to a bowl.
- 2Add bread flour, all-purpose flour, yeast, salt, and sugar to a bowl.
- 3Add bread flour, all-purpose flour, yeast, salt, and sugar to a bowl.
- 4Mix the ingredients.
- 5Mix the ingredients.
- 6Mix the ingredients.
- 7Add cold water and olive oil.
- 8Add cold water and olive oil.
- 9Add cold water and olive oil.
- 10Mix with your hands or a spatula until the water is incorporated into the flour.
- 11Mix with your hands or a spatula until the water is incorporated into the flour.
- 12Mix with your hands or a spatula until the water is incorporated into the flour.
- 13Pour onto the countertop and knead the dough for 5 to 7 minutes.
- 14Pour onto the countertop and knead the dough for 5 to 7 minutes.
- 15Pour onto the countertop and knead the dough for 5 to 7 minutes.
- 16Lightly oil a container.
- 17Lightly oil a container.
- 18Lightly oil a container.
- 19Throw the dough in the container and let it sit covered for 30 minutes.
- 20Throw the dough in the container and let it sit covered for 30 minutes.
- 21Throw the dough in the container and let it sit covered for 30 minutes.
- 22Perform some stretch and folds where you fold it over itself four times in every direction.
- 23Perform some stretch and folds where you fold it over itself four times in every direction.
- 24Perform some stretch and folds where you fold it over itself four times in every direction.
- 25Put the lid back on and rest for 30 minutes, then repeat the stretch and fold process at least one more time.
- 26Put the lid back on and rest for 30 minutes, then repeat the stretch and fold process at least one more time.
- 27Put the lid back on and rest for 30 minutes, then repeat the stretch and fold process at least one more time.
- 28Leave it on the countertop overnight for about 20 hours, and it should double or triple in size.
- 29Leave it on the countertop overnight for about 20 hours, and it should double or triple in size.
- 30Leave it on the countertop overnight for about 20 hours, and it should double or triple in size.
- 31Ball the dough.
- 32Ball the dough.
- 33Ball the dough.
Ingredients
- 350 g bread flour
- 350 g bread flour
- 350 g bread flour
- 150 g all-purpose flour
- 150 g all-purpose flour
- 150 g all-purpose flour
- 12.5 g salt
- 12.5 g salt
- 12.5 g salt
- 0.3 g instant dry yeast
- 0.3 g instant dry yeast
- 0.3 g instant dry yeast
- 310 g cold water
- 310 g cold water
- 310 g cold water
- 10 g olive oil
- 10 g olive oil
- 10 g olive oil
- 3.5 g high heat sugar indoor oven
- 3.5 g high heat sugar indoor oven
- 3.5 g high heat sugar indoor oven
Tips
- If the dough is too sticky, let it rest for 15 minutes.
- The dough is ready when it passes the window pain test.
- Ball the dough at least 3 hours before making pizza.