Servings: 2 16″ pizzas or 4 12″ pizzas
Preheat: 550
Prep Time: 8 hours
Source: https://cooking.nytimes.com/recipes/1013151-pizza-dough-with-yeast?action=click&module=Global%20Search%20Recipe%20Card&pgType=search&rank=1
Adapted and modified from Oliver Strand’s recipe on NYTimes. Converted recipe to grams, cranked up heat to 550, and decreased yeast to 1/4 tsp.
The baking technique is from “The Elements of Pizza” by Ken Forkish.
Ingredients:
340g “00” flour like Delvina or King Arthur Italian Style
283g King Arthur’s bread flour
472g water
14g salt
1/4 teaspoon active dry yeast
Additional flour, for dusting
Olive oil for bowl
Directions:
Sprinkle yeast on top of water and let dissolve while combining flours and salt in a bowl. Add yeast and warm water to flour mix and mix until no dry spots appear. Turn dough onto a counter and knead by hand for 5 minutes until dough is smooth and elastic. Place dough in lightly oiled bowl and let rest covered with plastic wrap for 3 to 4 hours or overnight in fridge.
Set pizza stone 8″ from broiler. Preheat oven to 550F with pizza stone 45 minutes in advance. Turn on broiler about 10 minutes before shaping pizza dough.
Use dough scraper to turn out dough onto a lightly floured surface and cut dough into 2 pieces. Put one piece back into the bowl. Flour a wooden pizza peel.
Spread the dough out with your fingers, adding flour on either side as necessary to facilitate the shaping of the dough. Lift dough on to peel, reshape as necessary.
Quickly add toppings, including cheese, and spread to within 1/2″ of edge. Confirm that the dough will slide off the peel by giving it a few good shakes. If not, work some flour under the dough.
Turn off broiler and turn oven on again to 550. Slide pizza from peel on to stone and bake for 5 minutes.
Turn on broiler again and broil for about 1-2 minutes until cheese is melted, the crust is golden, and there are spots of char. Remove from oven and add any fresh greens like arugula, basil, lox, etc.
If you are going to make a second pizza, slide stone out of oven and wipe off burned flour and cheese, return to oven, and reheat stone surface under a broiler for a few minutes.