Pizza
Friday Night Pizza
Crisp-bottom, leopard-spotted dough that hits a 600°F home oven.
Time
24 hr
Difficulty
Intermediate
Ingredients
- 50g active starter
- 300g 00 flour
- 200g bread flour
- 350g water (70%)
- 10g salt
Steps
- 01
Mix flour, water, starter. Autolyse 1 hr.
- 02
Add salt. 3 sets of folds, 30 min apart.
- 03
Bulk 4 hr at room temp, then refrigerate 12-24 hr.
- 04
Divide into 4 balls (250g each). Cold-proof another 4 hours.
- 05
Stretch on semolina-dusted surface. Top minimally.
- 06
Bake on a steel preheated at 550°F (top rack) for 6-8 minutes.