PIZZA DOUGH WITH YEAST

Pizza Dough With Yeast image

Provided by Oliver Strand

Time 20m

Yield Dough for 4 12-inch pizzas or 5 9-inch pizzas

Number Of Ingredients 5

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Ingredients

12 ounces 00 flour like Delvina or King Arthur Italian Style (about 2 cups plus 2 tablespoons)
10 ounces high-gluten flour like King Arthur's Sir Lancelot (about 2 cups)
1/2 ounce salt (about 4 teaspoons)
1 teaspoon instant yeast
Additional flour, for dusting

Steps:

Combine flours, salt and yeast in the bowl of a stand mixer. Add 2 cups of room temperature water, then mix on low speed using dough hook until dough binds, about 1 minute, adding more water as necessary. Let rest for 5 minutes. Knead on second-lowest setting for 5 to 7 minutes, until dough pulls away from the bowl and forms a smooth ball. Turn out onto a floured surface, knead and form into a ball, then let rest in a bowl for 3 to 4 hours.
Cut dough into 4 8-ounce pieces. (Or divide into 5 6-ounce pieces for smaller pizzas.) Turn out each piece on a floured surface, folding and kneading each three or four times until it forms a smooth ball. Set each piece in a plastic bin large enough to allow it to double in size, settle a sheet of plastic wrap on the dough, then cover with a lid. Refrigerate for 48 hours, or at least 24 hours, before shaping and baking.

Nutrition Facts : @context http, Calories 472, UnsaturatedFat 1 gram, Carbohydrate 99 grams, Fat 1 gram, Fiber 4 grams, Protein 14 grams, SaturatedFat 0 grams, Sodium 302 milligrams, Sugar 0 grams