Makes Two 12-inch pizza’s
¾ cup warm water
1 tablespoon barley malt syrup
1 teaspoon yeast
¼ cup corn oil
1 tablespoon extra virgin olive oil
1 teaspoon sea salt
1 pound King Arthur Unbleached Bread Flour
In a 2-cup glass measuring cup or bowl, add 1st 3 ingredients and about 1/4 cup of flour from the pre-weighed one pound batch; mix until yeast is dissolved. Allow yeast mixture to set until sponge forms (about 10 min).
In a heavy duty stand mixer fitted with a dough hook, add salt, remaining flour, oil, and yeast sponge; then mix on low speed until a ball forms. Additional water may be needed, but add 1T at a time! Stop mixing when ball forms as this dough should not be kneaded.
Place the ball of dough in a plastic bag and refrigerate for 24 hours. This step is absolutely necessary to develop the right texture and most importantly, the right flavor!
After the dough has ripen for 24 hours, remove from refrigerator and place in a warm place for at least 2 hours. Then preheat oven and pizza stone to 500 degrees F.
When the oven reaches temp it is now time to roll the dough.Divide the dough into 2 and roll the 1st piece as thin as possible. Dock the dough with a pizza docker or a fork.
Dust your pizza peel with semolina or farina and place rolled dough unto peel. Without adding ANY toppings, slide dough unto pizza stone and cook for 4 minutes. While 1st piece is cooking, roll the 2nd, and then follow the same procedure.
Once the dough is pre cooked, pop any bubbles; then you can add the sauce and toppings of your choice.
Return to oven and cook until cheeses have browned and sauce is bubbling!
Prep time:20 min
Cook time:10 minutes