Ingredients
Method
Mixing the Dough
- Combine the lukewarm water, sugar, and yeast in the bowl of a stand mixer. Stir gently and let sit for about 5 minutes until foamy.
- Add the olive oil, then add the bread flour and salt. Mix with the dough hook attachment on the lowest speed until a shaggy ball forms with no dry flour on the sides.
Kneading for Structure
- Increase the mixer speed to medium-low and knead the dough for 8 to 10 minutes until smooth, elastic, and slightly tacky.
- If too wet, add flour one tablespoon at a time; if too dry, add water one teaspoon at a time.
- Perform the 'windowpane test' to check gluten development.
The Initial Rise
- Remove the dough and shape it into a large ball. Place it in an oiled bowl and cover tightly with plastic wrap.
- Let sit at room temperature for about 60 minutes.
Portioning and Cold Fermentation
- Turn the dough onto a floured surface, divide into three equal pieces.
- Shape each piece into a tight ball and place in individual airtight containers or bags coated with olive oil.
- Refrigerate for at least 24 hours, ideally 48 to 72 hours.
Stretching and Baking
- Two hours before baking, remove a dough ball from the fridge, let come to room temperature while covered.
- Preheat the oven to its highest setting (500°F or 550°F) with a pizza stone inside.
- On a floured surface, gently press the dough into a disk and stretch to about 12-14 inches wide. Top sparingly and bake for 8-12 minutes.
Notes
Always use bread flour for a chewy texture. Avoid rolling pins to maintain air bubbles in the dough. Preheat the oven and pizza stone for at least 45-60 minutes before baking.
