What You'll Need
Tools
Kitchen Scale
Mixing Bowl
Dough Whisk (optional)
Ingredients
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350 grams Pasta Flour
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175 grams Artisan Bread Flour
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7 grams instant dry yeast
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30 grams olive oil
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17 grams salt
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350 grams lukewarm water
Directions
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Mix together flours and yeast.
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Add water and mix together using wet hands or a dough whisk until just combined. Rest 1 hour.
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Add salt and olive oil, knead for 5-10 minutes.
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Cover and let rest for 30 minutes at room temperature.
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Perform three stretch and folds, each separated by one hour. (Cover after each stretch and fold session.)
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Cover and chill in the fridge for 12-24 hours.
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Divide dough into four equal portions and shape each into a ball, place into a container and cover to chill in fridge again for final cold fermentation for 1-3 days.
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On the day you plan to make the pizza, remove the dough from the fridge for 1 hour.
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Shape and bake.
Makes four 8" personal pizzas
Recipe contributed by Bryan Suarez who specializes in mostly gluten-forward cooking.
