1cupplus 2 Tablespoons (150 g) bread flour, (or '00' pizza flour if you can find it)
1cupplus 3 Tablespoons (150 g) all purpose flour
1teaspoonsea salt
¾teaspoonactive dry yeast
1teaspoonextra virgin olive oil
1cupplus 3 Tablespoons (220 mL) lukewarm water
Instructions
Make the dough: In a large bowl whisk together the bread flour, all purpose flour and salt. Set aside.
In a medium bowl, whisk together the warm water, yeast and olive oil. Pour the wet mixture into the flour mixture. Use a silicone spatula or wooden spoon to stir the mixture together until a shaggy ball forms. Let the dough sit for 15 minutes. With floured hands, transfer the dough to a floured surface and knead by hand for 3 more minutes until a smooth ball forms.
Cut the dough: Use a dough scraper to cut the dough in half. Form each half into a ball of dough on the floured surface. Place a damp cloth over the dough and let the dough rest at room temperature for 3 to 4 hours or in the refrigerator for 8 to 24 hours (see notes if shilling dough). Preheat the oven to 475° F and allow it to get nice and hot for 10 minutes while you prepare the pizza.
Shape the dough: On a floured surface, use your hands to gently stretch the dough into 12-inch rounds (be careful not to tear the dough!) Place the pizza dough on a pizza stone or greased baking sheet.
Top and bake the pizza: Brush a little bit of olive oil on top of the pizza to prevent the crust from becoming soggy with the toppings. Add desired toppings (see notes for suggestions). Bake for 12 to 15 minutes at 475° F. Slice pizza immediately and serve.
Notes
Make ahead instructions: Follow steps 1 through 3 and refrigerate the dough for up to 24 hours. When ready to make the dough, remove it from the refrigerator and let it rest for 30 minutes. Preheat the oven 10 minutes before you're ready to shape the dough. Continue with step 4. Freezing instructions: After the dough rises, lightly grease the exterior of the ball with olive oil. Place the dough in a freezer bag, remove all the air and seal the bag tightly. If freezing both balls of dough, store them in separate bags. Freeze for up to 3 months. Defrost in the refrigerator for 8 hours or overnight before bringing to room temperature.Topping ideas: I like to use a seasoned tomato paste and a mix of mozzarella and parmesan cheese. From there, add anything you like! Vegetables, meat, herbs, etc.