Ingredients: |
Ingredients: 4 1/2 c unbleached high-gluten, bread, or all-purpose flour, chilled
1 3/4 tsp. salt
1 tsp. instant yeast
1/4 cup olive oil
1 3/4 cups water, ice cold (40°F)
Semolina flour OR cornmeal for dusting
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Directions: |
Directions:Stir together the flour, salt, & instant yeast in a 4-quart bowl. With a large metal spoon, stir in the oil & cold water until the flour is all absorbed. If mixing by hand, repeatedly dip one hand or metal spoon in cold water, work dough vigorously rotating the bowl. Reverse the circular motion a few times to develop the gluten. Do this 5 to 7 minutes, until the dough is smooth. The dough will clear the sides of the bowl but stick to the bottom. If the dough is too wet sprinkle in some flour. If too dry drizzle a teaspoon or two of cold water. The finished dough will be springy, elastic, & sticky.
Cut the dough into 6 equal pieces or larger. Sprinkle flour over the dough. Lift each piece & gently round into a ball. Mist the dough generously with oil & slip each ball into a plastic bag.
Put bags into refrigerator overnight to rest, for up to 3 days. (Note: you can freeze dough 3 months & transfer them to the refrigerator the day before you plan to make pizza.)
Before letting the dough rest at room temperature, dust the counter with flour, & mist the counter with oil. Place the dough balls on the floured counter & sprinkle with flour; Gently press the dough into flat disks about 1/2 inch thick, 5 inches in diameter. Sprinkle the dough with flour, mist it again with oil, cover the dough loosely with plastic wrap & let rest for 2 hours.
At least 45 minutes before making the pizza, place a baking stone or sheet pan on bottom rack or floor of oven, Heat the oven as hot as possible, up to 800º (most home ovens will only be 500º).
Generously dust the back of another sheet pan with cornmeal. Dip your hands in flour & gently lay the dough across your fists, carefully stretch it. If it begins to stick to your hands, re-flour your hands. Once the dough expands, move to a full toss. If you have trouble tossing the dough, or if it springs back, let it rest for 5 to 20 min. so the gluten can relax, & try again or resort to a rolling pin.
When stretched 9 to 12 ins, lay it on the pan, making sure there is enough cornmeal to allow it to slide. Lightly top it with sauce & other toppings,
Slide the pizza onto the stone (or bake directly on the sheet pan). you may need to rotate pizza 180º for even baking. Bake 5 to 8 min. If the top gets done before the bottom, you will need to move the stone to a lower shelf or if the bottom crisps before the cheese caramelizes, raise the shelf for the next pizza.
Remove pizza from the oven and transfer to a cutting board. Wait 3 to 5 minutes before slicing, to allow the cheese to set slightly. |
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