This is a versatile dough recipe, you can use the dough to make wonderful, authentic Neopolitan style pizzas or a crunchy, fluffy boule. After the dough is prepared we have found the best results by leaving it in the fridge for 2-3 days for pizza dough and 4-5 for bread. It can also just be left out at room temperature to rise and used for pizza a few hours later, but there will be less flavor. We usually have prepared dough developing in the fridge – as we know it will get used in one way or another! This batch makes enough for a few pizzas and a small boule. If making bread regular flour can be substituted, but we would not recommend this for the pizza.
- 5 3/4 cups tipo 00 flour, measure by spooning flour into cup
- 3 teaspoons kosher salt
- 466 ml water
- 1 teaspoon of yeast
- Warm water to luke warm and add yeast. Let proof for a few minutes. Add flour and salt and mix with the dough hook of a kitchen aid on lowest speed for 2 minutes, or knead by hand until ingredients are combined. Cover and place in fridge, we would normally place a plate on the kitchen aid bowl to cover.
- Around 2-3 hours before use remove dough from fridge and leave at room temperature to rise. This is a wet dough and may take a little bit of getting used to, we both stretch the dough out by hand and use a roller on a floured surface then place directly on a pizza paddle that has been sprinkled with cornmeal. Then place desired toppings on pizza and slide onto a preheated pizza stone (500F to 550F with stone preheated for at least 30 minutes). Shake the pizza paddle every so often when preparing to make sure pizza is not sticking.
- Around 2-3 hours before use remove dough from fridge and container and place on a floured suface, and leave at room temperature to rise. Preheat a pyrex or ceramic dish and lid in the oven at 425F. Place dough in dish and cover, cook for 25 minutes. Remove lid and cook until golden brown and well done, around another 20 minutes. Remove bread from dish and cool on a rack.