I starting making this a couple of years ago and my friends and family can never seem to get enough! This recipe will make enough pizza dough for two 16-inch pizzas or three 10-inch pizzas.
You really want to use 00 Pizza Flour – I get mine from Giusto’s Bakery right here in Petaluma.
Place the 1 ½ cups of warm water into a mixing bowl.
Drop the yeast into the water and let bloom for 5-10 minutes. If you need to, feel free to mix the water and yeast with a fork gently to re-hydrate the yeast so it does not clump.
Add the olive oil, sugar, salt and flour into the mixing bowl.
Using a kneading attachment, knead the mixture until it forms into the dough. You can knead this by hand but it is quite the workout. Nothing should be left inside the bowl once the kneading is complete.
Remove the dough from the mixing bowl and place a small amount of olive oil into another bowl that will fit the dough and allow for at least double the existing size for rising.
Place the dough into the bowl and roll it around so the entire surface of the dough is coated with the olive oil, then cover the bowl with plastic wrap and place into the refrigerator for 24-48 hours. The dough should at least double in size when rising is done.
That’s it! After 24 hours your dough will be ready to use! Remember, the longer the ferment the better the flavor!
By John Rodgers
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