JIM LAHEY'S PIZZA REVOLUTION

JIM LAHEY'S PIZZA REVOLUTION image

Yield 4-6

Number Of Ingredients 4

500 g. (3 3/4 cup) all purpose flour plus more for shaping
1 g. (1/4 tsp) active dry yeast
16 g. (2 tsp) fine sea salt
350 g. (1 1/2 cups) water

Steps:

1. Blend flour, yeast, salt. Add water & mix thoroughly. 2. Cover bowl with plastic wrap or kitchen towel at room temperature for 18 hours or until it has more than doubled. 3. Flour a work surface and scrape out the dough, divide it into four equal parts and shape them. For each portion, start with the right side of the dough and pull it toward the center; then do the same with the left, then the top, then the bottom. What you want is four folds. 4. Shape each portion in a round and turn it seam side down into a neat circular mound. The mounds should not be sticky; if they are, add more flour. 5. if you don't intend to use the the dough right away, wrap the balls individually in plastic wrap and refrigerate for up to 3 days. Return to room temperature by leaving them out on the counter, covered in a damp cloth for 2-3 hours FOR BAKING: 1. pre-heat pizza stone on a rack about 8 inches from broiler at 500 degrees for 30 minutes. Switch to broil for 10 minutes. 2. With the dough on the peel, spoon the tomato sauce over the surface and spread evenly, leaving an inch of the rim untouched. Distribute the cheese evenly over the pie. 3. With quick, jerking motions, slide the pie onto the stone. Broil for 3 and a half to four minutes under gas