We continue to tweak and tinker with our pizza. On Friday we, Aki, put together a stunning batch. Our pizza dough is no-knead. We let it rise for 24ish hours. We refrigerate the dough after rising to firm it up and make it easier to shape. We shape our dough into 210 gram portions. After shaping we hold the dough in the refrigerator for up to 2 days. But usually we are making pizza soon. We pull the dough out of the refrigerator 2 hours prior to our cook time. This gives it plenty of time to come to room temperature, soften and rise one last time.
Pizza Dough vFall2016
100 grams smoked 00 flour
50 grams durum flour
750 grams AP flour
1.5 grams yeast
18 grams salt
28 grams olive oil
600 grams water
210 grams old dough
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