CHICAGO TAVERN STYLE PIZZA DOUGH

Ingrédients

• 700 grams All-Purpose flour (11%-12% protein, Preferably Cerasota)

• 400 grams Water, cold

• 45 grams Lard, canola or another oil of your choice

• 14 grams Kosher salt

• 7 grams Sugar

• 7 grams Instant Dry Yeast

Instructions

1. Measure all flour into large bowl. Form a well large enough to hold all the water

2. Pour water into the well

3. Add sugar and yeast to the water

4. Forming a "claw" with your hand, Use as a whisk, slowly stirring sugar and yeast into water until dissolved

5. Begin to incorporate flour, whisking until it resembles pancake batter

6. Using pinky and thumb incorporate a little flour at a time until dough has a shaggy consistency

7. Incorporate the remainder of flour. the dough will appear very dry

8. Slowly drizzle the olive oil and mix until mostly combined

9. After all the oil is incorporated, evenly sprinkle salt on the dough and begin to knead (just enough to bring together)

10. Turn the dough onto your bench and continue to knead, incorporating all the shaggy bits

11. Continue kneading until the dough is well mixed and semi- smooth

12. Cover with plastic wrap-or-cover with mixing bowl and let rest for 20 minutes at room temperature

13. Once rested, approximately 20 minutes, the dough should be smooth and elastic

14. Divide into 4 equal portions

15. Turn dough over and close the open parts by pinching together

16. Cover and refrigerate for at least 10 hours or up to 2 days

17. Remove from the refrigerator 1 - 2 hours before using allowing dough to come to room temperature

Notes

Recipe from North American Pizza & Culinary Academy