( 100F or below)
( 100F or below)
1 1/2 tablespoons
7 1/2 cups
unbleached all-purpose flour
- Combine warm water (about 100F), olive oil, yeast and salt in a 5-quart bowl; preferably, in a lidded (not airtight) plastic container or food-grade bucket.
- Measure the flour using a "swoop and sweep" method. Reach into the flour bin with your measuring cup, scooping up a full measure all at once, and sweeping it level with a knife.
- Mix until all of the flour is incorproated (kneading is not necessary) using a wooden spoon or a food processor with a dough attachment.
- Cover with a non-airtight lid.
- Allow to rise at room temperature for 2 hours.
- DO NOT PUNCH DOWN! You want to retain as much gas in the dough as possible. A reduction in gas will make your pizzas and flatbreads dense.
- Refrigerate and use over the next 14 days. Refigerate at least 3 hours before using.
- On Pizza Day.
- 30 minutes before you're ready to bake, place a pizza stone at the bottom third of the oven and preheat it at your oven's highest temperature.
- Prepare and organize your toppings.
- Dust a pizza peel (or a large cutting board/flat cookie sheet) with enough flour or cornmeal to easily tranfer the pizza over to the hot stone.
- Pull up and cut off a 1/2 pound (orange-size) piece of dough.
- Using a little flour (enough so it won't stick to your fingers), stretch and shape the dough into a ball.
- Sprinkle your work area with a little flour. Using your hands or a rolling pin, roll out and stretch the dough until it is approximately 1/8" thick and 12" wide.
- Place the finished dough onto the prepared pizza peel and add the toppings of your choice.
- Carefully slide the pizza onto the hot stone (if it isn't sliding, you will need to sprinkle more flour or cornmeal between the pizza and the pizza peel, until it moves.
- Check for doneness after 8-10 minutes - it may take a few minutes longer. Turn the pizza around if the one side is browning faster than the other.
- Allow to cool slightly on a wire rack.