Fluffy Overnight Dough (Print Version)
# Ingredients:
01 -
3 1/3 cups all-purpose flour, extra for dusting later
02 -
1/2 tsp dry yeast (active)
03 -
1/2 Tbsp fine sea salt
04 -
1 tsp honey
05 -
1 1/4 cups warm water (around 105-110°F)
# Instructions:
01 -
Mix honey, water, and salt in a small bowl. Sprinkle dry yeast on top, let it rest for 5 minutes, and stir it all together.
02 -
Put the flour in a big bowl, make a dip in the middle, and pour in the yeast mix. Stir until it turns into dough, then knead by hand for about 2 minutes. Cover it up with plastic and let it sit at room temperature for 4-5 hours so it can double in size.
03 -
Move the dough to a floured surface, toss on a little extra flour, and split it into two even pieces. Fold each piece over itself 8 times, forming it into a ball as you go. Place each one seam-side down in an oiled bowl, cover, and pop it in the fridge for anywhere from a day to a week.
04 -
Take the dough out of the fridge about an hour before you start shaping it. Heat the oven to 550°F, putting a pizza stone (or flipped baking sheet) in the middle rack. Lightly cover a pizza peel with flour and get your toppings prepped.
05 -
On a floured surface, lay out one piece of dough and gently press the center with your fingers, keeping bubbles intact. Rest it on your knuckles, stretch outward to make a 10-12-inch base, leaving the edge a bit thicker. Slide it onto the floured peel, making sure it can move freely.
06 -
Spread some pizza sauce and add your desired toppings. Check that the pizza can slide off the peel, then carefully move it onto the hot pizza stone. Bake at 550°F for about 8-10 minutes, or until the crust is golden and the bubbles have a nice little char.
# Notes:
01 -
Go with good-quality all-purpose, organic, bread, or '00' flour. Dusting the peel with semolina can stop sticking too.