BIL PIZZA PIZZA “~—~{_ TWO 10-INCH PIZZAS Instead of hard work, this application depends on patience to develop apizza dough with favor and body. I was dragged across the coals for the amount of salt called for in this recipe. After ‘much analysis, I've come to the conclusion that I just like salt. We've anencied it slightly. Other than that, we haven't messed with much. EMAL AOE I SOFTWARE 2 % | ounces bread flour plus Yecup or so for raling 1 | ‘teaspoon | instant yeast (not rapid rise) 2 | tabiespoons | sugar 2 | teaspoons [kosher salt 5 | teaspoons | olive oi! (not enrasvirgin) divided % | cup filtered H,0 warm (100°-105°F) sauce and pizza fins 2s desired v PROCEDURE Place your mixer's work bow] on a seale and use the tare function to zero outits ‘Weight. Then weigh inthe flour. Install the bow! on the mixer and attach the dough hook. Add the yeast and turn the ‘mixer to “stir” then add the sugar, salt, 2 teaspoons ofthe oll, and the water. ‘Mic until the dough just comes together, forming a ball and pulling away from the sides ‘ofthe bowl. Increase the mixer speed to medium and knead for 10 minutes. ‘Tear off a small piece of the dough (about the size of the gum wad we discussed earlier) and flatten it into a disk with your ingers. Carefully stretch and rotate it, stretching ‘the center with your middle ingers from behind until you have a thin membrane. Ifthe ough tears without becoming thin enough to see through, knead for another 5 minutes on medium speed Remove the dough to lightly floured countertop and smooth into a bal. Move to clean suixing bowl (or the mixer work bowl if you're lagy like me) and coat it with the rest of the of. Cover with plastic wrap and refrigerate for 18 to 24 hours Split the dough into 2 equal parts using either a large serrated knife or a dough scraper. Flatten each into a disk, then shape it into a bal by folding the edges of the round in toward the center several times and rolling it between your hands om the ‘counter. You may want to moisten the counter with water to up the surface tension ‘abit so that the bal tightens up instead of sliding across the counts. nt 1s aenUTIFUL eo