Pizza Dough Source: Jim Lahey’s book: My Pizza
If you buy this Tipo 00 flour, this recipe comes together in seconds — each bag conveniently weighs 1000g, which is what the recipe calls for.
If you use the Lahey pizza dough, you need to plan ahead: the dough sits at room temperature for 18 hours before it can be used. Moreover, after the 18 hours, it benefits from some cold fermentation in the fridge. The 6 rounds of dough can be used over the course of three days.
Equipment: Baking Steel, pizza peel, parchment paper (optional)
- 7 1/2 cups all-purpose flour (1000 grams) plus more for shaping dough
- 4 teaspoons fine sea salt
- 1/2 teaspoon active dry yeast:for this pizza you’ll need:
- tomato sauce (recipe below)
- fresh mozzarella (buffalo if you can find it) or burrata, sliced or roughly torn
- olive oil
- sea salt
- fresh basil
- Whisk flour, salt, and yeast in a medium bowl. Add 3 cups water; stir until well incorporated. Add more water if necessary, a tablespoon at a time — dough should not be stiff. Cover with plastic wrap and let dough rise at room temperature in a draft-free area until surface is covered with tiny bubbles and dough has more than doubled in size, about 18 hours (time will vary depending on the temperature in the room).
- Transfer dough to a floured work surface. Gently shape into a rough ball. Divide into 6 equal portions. Working with 1 portion at a time, quickly shape into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions.
- Let dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hour. Proceed with recipe or transfer each to a plastic quart container, cover, and store in fridge (or wrap each dough ball separately in plastic wrap and store in fridge.)
- To Make the Pizzas: Pull out a pizza round from the fridge one hour before you plan on baking. Dust dough with flour and place on a floured work surface. Place a Baking Steel or pizza stone in top third of oven and preheat oven to its hottest setting, 550°F. Gently shape dough into a 10″–12″ disk handling it as minimally as possible. Transfer dough disk to parchment-lined peel.
- Spoon sauce in a light layer over the dough’s surface. Top with a light layer of mozzarella cheese. Drizzle with olive oil. Sprinkle with sea salt. Shimmy topped dough parchment paper and all onto preheated Steel.
- Remove pizza from oven using your peel — a pair of tongs might help, too. Transfer pizza to cutting board. Throw basil over top. Cut and serve.
- Category: Pizza
- Method: Oven, Baking Steel
- Cuisine: American, Italian
Keywords: margherita, pizza, mozzarella, tomato, sauce, fresh, basil, baking steel, Neapolitan