Pizza Dough

Ingredientes

548 grams (4 cups) bread flour, plus more for dusting

1 tablespoon white sugar

¾ teaspoon instant yeast

1½ cups cool (65°F) water

1 teaspoon table salt

Instruções

1. In a stand mixer fitted with the dough hook, combine the flour, sugar and yeast. Mix on low to combine, about 15 seconds. With the mixer running, slowly add the water, then mix on low until a slightly bumpy dough forms and clears the sides of the bowl, about 5 minutes. Cover the bowl with plastic wrap and let rest for 20 minutes.

2. Uncover the bowl, sprinkle the salt over the dough and mix on low until smooth and elastic, 5 to 7 minutes. If the dough climbs up the hook, stop the mixer, push it down and continue kneading.

3. Scrape the dough onto a well-floured counter and divide it into 4 pieces. With floured hands, form each into a taut ball and dust with flour. Mist the insides of 4 quart-size zip-close plastic bags with cooking spray, then add 1 ball to each. Seal and refrigerate for 24 to 72 hours.

4. About 1 hour before making pizza, mist 4 small bowls with cooking spray. Transfer the dough balls to the bowls. Cover with plastic wrap, then set each bowl into a larger bowl of 100°F water for 30 minutes, or until the dough reaches 75°F, changing the water as needed. Shape according to directions.

Notas

Don’t shorten the fermentation and room-temperature warming times. The dough requires at least 24 hours in the refrigerator to ferment, then needs to come up to 75°F before shaping.

Though any brand of bread flour will work in this recipe, we liked King Arthur Flour best. It has a higher protein content, producing crusts with good flavor, nicely crisped surfaces and a satisfying chew. We found that making the dough with cool or cold water helped prolong the fermentation process, which developed better flavor. For fermenting the dough, quart-size zip-close plastic bags coated on the inside with cooking spray are easiest, but well-oiled bowls or plastic containers with lids work well, too. Following the overnight fermentation, the dough can be frozen for longer storage; to use, allow to thaw overnight in the refrigerator, then proceed with the recipe.