Ingredients
1 1/2 cups 00 Flour (or all purpose flour)
1 cup Water
1/4 teaspoon Instant Dry Yeast
3 3/4 cups Cool Water
1 tablespoon Instant Dry Yeast
1 1/4 cups Bread Flour
2 1/4 cups 00 Flour (or all purpose flour)
3 tablespoons Sea Salt
1 teaspoon Sea Salt (yes, this is correct)
.70 teaspoon Instant Dry Yeast
Preparation
First Step: To make Sponge (uses only first 3 ingredients)….add first dry yeast to water in container. Let sit for a few seconds to allow it to start to hydrate.
Add first 00 flour. Stir to make flour is moist…no dry patches.
Cover and let sit overnight or at least 10-12 hours on counter.
Second Step: Add water to Kitchen Aid mixer bowl. Add both flours to water.
Mix on slow with dough hook for 3 minutes.
Allow to sit for 10 minutes to hydrate the flours.
Add sponge.
Add dry yeast and sea salt, do not allow salt and yeast to touch.
Mix on slow for 10 minutes.
Leave in bowl, allowing rest for 1 hour. Cover with plastic, if desired but not necessary. Allowing to rest will allow dough to further hydrate
Flour table.
Remove dough from mixer.
Divide dough into 9 10 oz. portions. Pull dough over onto itself into a ball and pinch bottom.
Place dough balls into a plastic container.
Wrap plastic container in plastic wrap and place in refrigerator overnight or at least 12 hours to proof. Best results are overnight.
Dip dough into flour.
Form crust, making a thicker crust on the outer edge. Allow gravity to do the work of stretching dough.
Place dough on pan. Drizzle olive oil on crust.
Top with desired toppings.
