Best Pizza Dough PT200M https://img3.recipesrun.com/201907/2019/0812/94/2/973243/300x200x90.jpg This recipe provides a delicate, extraordinarily flavorful dough that will last in the refrigerator for up to a week. It rewards close attention to weight rather than volume in the matter of the ingredients and asks for a mixture of finely ground Italian pizza flour (designated “00” on the bags and available in some supermarkets, many specialty groceries and always online) and regular all-purpose flour. As ever with bread, rise time will depend on the temperature and humidity of your kitchen and refrigerator. 12 servings Ingredients: 4 g Extra-virgin olive oil 2 g Active dry yeast 8 g Fine sea salt 153 g All-purpose flour 153 g Flour
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Best Pizza Dough

This recipe provides a delicate, extraordinarily flavorful dough that will last in the refrigerator for up to a week. It rewards close attention to weight rather than volume in the matter of the ingredients and asks for a mixture of finely ground Italian pizza flour (designated “00” on the bags and available in some supermarkets, many specialty groceries and always online) and regular all-purpose flour. As ever with bread, rise time will depend on the temperature and humidity of your kitchen and refrigerator.
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    01 Information
    • Grade easy
    • Serving 12 servings
    • Total Time 200 Mins
    02 Ingredients
      • 4 g Extra-virgin olive oil
      • 2 g Active dry yeast
      • 8 g Fine sea salt
      • 153 g All-purpose flour
      • 153 g Flour
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    03 Method
    • Step 1
      In a large mixing bowl, combine flours and salt.
    • Step 2
      In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
    • Step 3
      Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)
    • Step 4
      To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.
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    04 Author
    lihui lihui
    19 Recipes
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