Pizzeria Locale’s Pizza Dough Recipe
Makes four 10-inch pizzas
Ingredients 3½ cups “00” pizza flour 1½ cups cold tap water 2¼ teaspoon sea salt 1 teaspoon dry active yeast Drizzle of olive oil to coat bowl
Directions Mix the yeast and water together in a metal bowl. Add flour and combine until dough starts to form. There should be no excess flour. Sprinkle salt evenly over the dough and gently fold the dough over and over until salt is evenly distributed and clumps are gone. (About a minute or less.) On a lightly floured work surface, gently fold the dough in half, turn 90 degrees, and fold in half again. Do this 5 times. Place dough in metal bowl, cover with plastic and let rest for 15 minutes at room temperature. Repeat the last step two more times. Each time, the dough should get smoother and spongier. Do one more round of folds, but this time put the bowl in the refrigerator for 18 hours. (It will last up to 36 hours. Pull the dough out of the refrigerator and cut into quarters. Form each quarter into a small ball, using the same folding technique as before. Place the balls into a bowl and lightly cover with plastic wrap; let rise at room temperature for 3-5 hours. Preheat oven to 500 degrees with a pizza stone for 25 minutes. Place the dough in a shallow pile of flour (both sides) and press and stretch the dough to create a middle and crust, about 10 inches. Pass the dough back and forth between your open hands until the pizza is about 11 inches in diameter, dusting off all the flour in the process. Top pizza how you like, place on stone and bake for approximately 7 minutes.
Austen Hathaway shakes off flour during a kids class at Pizzeria Locale.