Cold-Rise Pizza Dough
1 cup plus 1 tablespoon “00” flour
1 cup plus 2 tablespoons and 1 teaspoon all-purpose flour
1 teaspoon salt
Pinch of sugar
Just under 1 cup of water
¾ teaspoon active dry yeast
1 teaspoon extra virgin olive oil
- In a large mixing bowl, combine flours, salt and sugar.
- Heat water to 110°F.
- In a small mixing bowl, stir together water, yeast and olive oil, then add it to the flour mixture. Knead with your hands until there is no trace of dry ingredients, approximately 3 minutes, then let the mixture rest for 15 minutes.
- Knead rested dough for 3 minutes.
- Transfer to a heavily floured surface, cover loosely with a dampened cloth, and let rest and rise in the refrigerator for at least 24 hours. (The chill slows down the activity of the yeast, and adds flavor and texture.)
- Remove the dough from the refrigerator 30 to 45 minutes before you begin to shape it for the pizza.
- Gently punch down the dough. Cut the dough in half and form each piece into a neat ball.
- Spread one dough ball on a pizza peel sprinkled with cornmeal or flour; repeat with second dough ball. When it is approximately 12 inches in diameter, the dough is ready to be topped and baked.