PIZZA DOUGH WITH "OO" FLOUR

PIZZA DOUGH WITH

Yield 4- 10 inch pizzas

Number Of Ingredients 6

Ingredients

4 cups "OO" flour (500g)
1 1/2 to 1 3/4 cup warm water (350 g) 110ºF
2 tsp. active dry yeast
2 teaspoons sugar
2 teaspoons salt
1/4 cup extra virgin olive oil

Steps:

First, add the oil to the water and add it to the flour in the mixing bowl. Then, using a stand mixer blend the flour and water until everything is mixed. Then, give the dough a 20 minute autolyse period for proper water absorption. Add the yeast to the mixing bowl as well as the sugar and salt. Mix on low speed in the Kithchenaid for 5 minutes using the dough hook. Pour the pizza dough onto a floured work surface. Lightly hand knead the dough for a few seconds. Place the dough in bowl lightly coated with olive oil, cover it, and set it aside to rise for 90 minutes to two hours, where it doubles in size. After first rise, divide the dough into 4 equal parts. Then using both hands, gently stretch the top of the ball down and around the rest of the ball, until the outer layer wraps around the other side. Use the heels of your hands to stretch the outer layer of dough to create tension. Then pinch the two ends together to close the seam" and to make a smooth ball with a tight outer skin. Rotate the pizza ball and repeat the procedure. Set your formed ball seam-side down on a non-oiled, nonfloured work surface. You want to increase the surface tension of the ball, by gently rotating it so that the bottom stays attached to the work surface. Dust your pizza balls with flour and store them under a damp towel, in a proofing tray or under plastic wrap, . It will also give the top of your pizza a poor texture, so take care. The top of the pizza ball should be soft and silky. Your pizza balls will need to rest for about an hour. If you won't need your dough for more than an hour, refrigerate it until you are ready to start. If using an oven, cook at 500ºF on roast convection setting of oven. If using the grill, heat up the stone on the grill for at least 30 minutes.