Overnight Pizza Dough

Name: Overnight Pizza Dough
Prep time: 24 h 30 min
Cook time: 10 min
Total time: 24 h 40 min
Yield: 2 pizza crusts, 4 serving(s)
Ingredients: 153 g type 00 flour; 153 g all-purpose flour; 8 g fine sea salt (1 teaspoon); 2 g active dry yeast (3/4 teaspoon); 4 g olive oil (1 teaspoon); 202 g lukewarm water (scant 1 cup)

Submitted by cathyfood

"Adapted from the recipe for Roberta's Pizza Dough from the New York Times. Roberta's is a very famous pizza joint in NYC."

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photo by Linajjac

Ready In:: 24hrs 40mins
Ingredients:: 6
Yields:: 2 pizza crusts
Serves:: 4

ingredients

153 g type 00 flour
153 g all-purpose flour
8 g fine sea salt (1 teaspoon)
2 g active dry yeast (3/4 teaspoon)
4 g olive oil (1 teaspoon)
202 g lukewarm water (scant 1 cup)

directions

In mixer bowl, thoroughly combine the flour and salt and make a well in the center. In a separate bowl, thoroughly combine the yeast, olive oil, and lukewarm water. Pour the wet mixture into the well in the dry mixture and begin mixing the two together with dough hook, gradually incorporating the dry into the wet. After about 3 minutes, when the wet and dry are well combined, turn off the mixer and let it rest, uncovered, for 15 minutes. This allows time for the flour to absorb the moisture.
Turn the mixer back on and knead the mixture for about 3 minutes. The dough will be moist and sticky, but after a few minutes of kneading it should come together into a smooth mass; add a teaspoon of flour at a time if it seems too wet. Divide the dough into 2 pieces, shape them gently into balls, and wrap them in plastic wrap. Refrigerate for at least 24 and up to 48 hours before using. This process, called proofing, allows for the fermentation that gives the dough structure—which means a chewy, pliable crust—and flavor. One ball with make one thin-crust 12” pizza, enough to serve 2 people generously. The other one can be frozen and used another time; thaw in refrigerator for several hours.
TO COOK: Preheat oven to 450 or 500 F., with baking stone on center rack; allow to heat at least 45 minutes.
Place ball of dough on a floured counter, cover loosely with plastic wrap. When dough is a puffy, after about 30 minutes, gently press with fingertips and stretch it into a 12” circle - it will most likely be uneven in shape. Don’t roll with a rolling pin, as that flattens all the bubbles and lightness in the dough. Lift the round, stretch the top edge gently, and let the weight pull it larger. Sprinkle a peel or rimless baking sheet with some semolina or cornmeal and AP flour. Place stretched dough onto peel, allow to rest 5 - 10 minutes. Spread crust with 3-4 oz. pizza sauce, any meat or veggie toppings, and 4 oz. grated mozzarella. Slide from peel onto heated stone , bake for 8-10 minutes until cheese begins to brown and crust is nicely browned. If you are using cooked meat topping, you can bake it without cheese for about 5 minutes to heat through and firm up the crust, then add cheese and bake for another 5 minutes.