Servings: 2 16″ pizzas or 4 12″ pizzas
Preheat: 525
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 500, added autolyse step, and describe how to use parchment.
Ingredients:
340g “00” flour like Delvina or King Arthur Italian Style
283g King Arthur’s bread flour
447g water
14g salt plus 25g water
1 teaspoon active dry yeast
Additional flour, for dusting
Olive oil for bowl
Directions:
Combine flours in a bowl. Add yeast to warm water until dissolved. Add to flour mix and mix until no dry spots appear. Let rest for 30 minutes for autolyse to occur. Add in salt+25g water, incorporate into dough with a soup spoon turning the tough from the bottom and folding into the center. When incorporated, 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.
To bake:
Preheat oven to 525F with pizza stone 30 minutes in advance. Use dough scraper to turn out dough onto an unfloured parchment paper and cut dough into 2 pieces. Put one piece back into the bowl. Initially spread the dough out with your fingers, but eventually lightly flour the surface of the dough so it’s easy to shape using your fingers. Add toppings. Transfer pizza+parchment using a peel to pizza stone in oven. Remove parchment paper after 5 minutes or it will burn. Simply pull the paper out with your finger (you won’t get burned) and use the peel to keep the pizza on the stone. Continue baking another 5 minutes until cheese is brown in spots and crust is nicely browned everywhere.