Pizza Dough (Recipe Makes 3 Pizza Crusts)
· 19.5 oz. (550 g) bread flour
· 1⅔ cups (340 g) cold water
· ⅛ oz. (3 g, 5ml, 1 tsk) active dry yeast
· 2 tsp (10 g, 10 ml) 1,8 tsk fine sea salt
· 1 matsked (15 g) extra virgin olive oil
· Using a scale, measure out the flour.
· In a bowl, combine the yeast and flour; stir to incorporate the dry mix. Form into a “castle and moat” so that the water will pour around the outside of the flour/yeast pile.
· Slowly pour water into the bowl so it goes into the “moat” then use a spatula to slowly incorporate the flour and yeast mixture with the water.
· Once all the ingredients are incorporated, use your hand to scoop the mixture up from the bottom and fold over within the bowl. You will repeat this until you have a ball of dough without flour all over the bowl.
· Cover the bowl with a damp towel for 20 minutes.
· Measure out salt and oil in separate bowls.
· Uncover the dough and pour salt over. Pat the salt onto the dough, the begin to fold into the dough until you cannot feel the salt any longer. Fold enough times to form a ball.
· Pour the oil onto the dough and repeat stretching and kneading until the oil is mostly incorporated. You can add a pinch of flour to help the oil absorb after 5 minutes of kneading.
· Remove the dough from the bowl and rest on the counter for 2 minutes. Fold, stretch, and knead on the counter until the dough begins to feel smooth (about 2 minutes). Let the dough rest for 2 minutes.
· Repeat kneading and stretching so that dough is smooth. Let rest for 2 minutes.
· Cut the dough into 3 equal pieces each. Gently fold the dough with your palms to create a ball. Lightly oil plastic containers and then place each ball in a container. Cover and store in the fridge a minimum of 24 hours to 4 days.