700g King Arthur bread flour
460g tap water
3g instant yeast
– mix to combine, 20 minute rest on the counter (covered)
17g fine salt
10g olive oil
– knead 10 minutes, until springy and smooth
– rest covered on counter for 1-3 hours or until it puffs up a bunch
– split into 4 chunks ~290g each and fold into uncreased balls
– store dough balls in lightly oiled containers in fridge 1-5 days
This pizza was baked with this recipe on day 4. I baked it on a Baking Steel, preheated for about an hour. The results were STUNNING!
