Pizze­ria Lo­cale’s Pizza Dough Recipe

The Denver Post - - FEATURES -

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.

Pho­tos by Greg McBoat, Spe­cial to The Den­ver Post

Austen Hath­away shakes off flour dur­ing a kids class at Pizze­ria Lo­cale.

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