Artisan pizza

Posted: February 11, 2020
  • 3 cups plus 3 tablespoons lukewarm water (100 F or below)
  • 1/3 cup olive oil
  • 1 tablespoon granulated yeast
  • 1 1/2 tablespoons kosher salt
  • 7 1/2 cups unbleached all-purpose flour

Artisan pizzaCombine the warm water, olive oil, yeast and salt in a 5-quart bowl — preferably a lidded, but not airtight, plastic container. Using a wooden spoon or a food processor with a dough attachment, mix in all of the flour until it is incorporated (kneading is not necessary).

Cover the dough mix with a non-airtight lid. Allow it to rise at room temperature for 2 hours. Do not punch it down. Refrigerate the dough for at least 3 hours before using. It should be used within 14 days.

A half-hour before you’re ready to bake, place a pizza stone in the bottom third of the oven and heat it at your oven’s highest temperature.

Pull up and cut off a 1/2-pound (orange-sized) piece of dough. Using a little flour (enough so it won’t stick to your fingers), stretch and shape the dough into a ball. Sprinkle your work area with some flour. Using your hands or a rolling pin, roll out and stretch the dough until it is about 1/8-inch thick and 12 inches wide.

Add the toppings of your choice. Using a pizza peel, carefully slide the pizza onto the hot stone. If it isn’t sliding, sprinkle more flour or cornmeal between the pizza and the pizza peel until the pizza moves.

Check for doneness after 8-10 minutes — it may take a few minutes longer — and rotate it during baking if one side is browning more than the others. Allow it to cool slightly on a wire rack before serving.