PIZZA DOUGH

Direct from Joe Rosenthal's How to Pizza

Ingredients:

476 g King Arthur All Purpose Flour

12 g salt

1.2 g instant yeast (3/8 t)

7 g sugar

10 g olive oil

295 g water

Pizza Toppings:

Shredded low-moisture mozzarella

Gustarossa whole tomatoes, crushed by hand

Anchovies

Methodology:

Mix all ingredients together by hand in the bowl of a stand mixer until all the flour is incorporated (loosely).  Attach the dough hook and knead on "stir" for 7-10 minutes, or until the dough is smooth, and beginning to climb the hook.

Remove the hook from the machine, cover with a wax wrap, and rest for 15 minutes.

Grease 4 lidded containers with olive oil.  Separate the dough into 4 equal pieces (200 g each), form into a taut ball by folding and pinching the edges to the center, and then turning over and rubbing on the work surface to tighten.  Place one ball into each container, and proof in the fridge for 1-4 days, ideally using on day 3.

--- day of baking ---

Remove the dough from the fridge 3 hours before baking it.  Remove it from the proofing container, re-oil the container, and add the dough back.  Cover and rest for 3 hours.  

Preheat the oven to 450-550°F, with baking steel, 1 1/2 hours before baking pizza.

Prepare the toppings for the pizza.

Make one pizza at a time, leaving all remaining doughs un-stretched.

Stretch the dough (consult How to Pizza, under "stretching").

Top dough, season, launch into the oven, and bake 10-12 minutes, rotating if necessary.

Remove, slice and enjoy.