PIZZA DOUGH
Provided by Sam Sifton
Categories pizza and calzones, main course
Time P1DT3h30m
Yield Makes 2 balls
Number Of Ingredients 5
Steps:
- The morning or ideally the day before cooking, prepare the dough. Using a hand whisk, combine the flours, yeast and salt in the bowl of an electric mixer. Switch to a wooden spoon and stir in 1 1/2 cups cold water and olive oil until a rough dough forms. Set the bowl on the mixer and, using the paddle attachment, mix on low speed for 1 minute. Increase the speed to high and beat for 4 to 6 minutes, until it becomes a wet and vaguely menacing mass. (If it forms into a ball, lower the mixer speed to medium-high. If not, stop the mixer to scrape down the sides once.)
- Scrape and pour the dough onto a heavily floured work surface. Keeping your fingers, the countertop and the dough well floured, fold one dough end over the other so that half the floured underside covers the rest of the dough. Let rest for 10 minutes.
- Cut the dough into 2 equal pieces. Shape each piece into a smooth ball. Place each ball on a well-oiled plate, generously dust with flour and loosely cover with plastic wrap. Let the dough rise until it is at least doubled in size, about 3 hours.
- Punch the dough balls down, shape into rounds and place each in a quart-size freezer bag. Refrigerate dough between 1 and 24 hours.
Nutrition Facts : @context http, Calories 896, UnsaturatedFat 18 grams, Carbohydrate 147 grams, Fat 23 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 3 grams, Sodium 508 milligrams, Sugar 1 gram
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