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Ingredients
- PREFERMENT
- 218 grams water
- 154 grams flour all-purpose
- 1/4 teaspoon yeast
- BULK FERMENT
- 300 grams flour all-purpose
- 1 tablespoon extra virgin olive oil
- 1 tablespoon barley malt syrup
- 1 teaspoon yeast
- 1 teaspoon salt
Ingredients
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Instructions
- Mix preferment ingredients in large bowl. Set aside for 24 hours at room temperature.
- Add remaining ingredients for bulk ferment and mix with dough hook until a ball is formed. I personally use my Ninja food processor. Cover and allow to ferment for 2 hours. Then place dough in an oiled (about a teaspoonful of EVOO) gallon size ziploc bag, and refrigerate for 48 hours.
- After cold ferment, and using a kitchen scale, divide the dough ball into three equal smaller dough balls. Ideal weight is about 260 grams. While holding a ball in the palms of your hands, pull and the sides of ball with fingers and tuck into bottom of ball. Then using one hand, roll the ball with your palm on the floured surface to form a skin on the top of ball. Do this to each ball, then place in a floured container and set aside for at least 6 hours.
- Preheat oven and baking stone to 550F. Remove a ball and roll out on floured board to about 14in. This will create a very thin crust. Dock the dough with a docker or a fork. Using a floured (semolina) pizza peel, slide unto preheated stone and bake for 2 minutes. Do this with each dough ball. Allow the crusts to cool. You can now use immediately or freeze for later use.
- To use crust, top with any ingredients you wish. Using a pizza peel, slide unto preheated pizza stone (550F). Switch from baking to broiling, and broil pizza at 550F until brown and bubbly.
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