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Refrigerate until ready to use. Be sure to provide some small ventilation for the gases produced by rising. When ready, pull off a chunk (about 1/4 of the dough). Roll it out and top with your favorite toppings. Bake on a pizza stone preheated to 500 degrees for 7-10 minutes (until cheese is bubbly).
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Scrape dough out of bowl on work surface lightly dusted with flour. Shape into log, fully deflating dough in the process. Cut into 3 equal portions (330g / 11.6 oz each) - one for each pizza base. For each dough portion, shape into a ball, tuck the sides under, money-bag style, so you have a smooth surface.
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Yeast ingredients - In a large bowl or measuring cup combine warm water (110 F), yeast, sugar, and oil. Stir with a wooden spoon or spatula. Dry ingredients - Measure the flour and salt in a mixing bowl or stand mixer with the dough hook. Add the yeast mixture and combine well.
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Procedure. Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into the work bowl of a stand mixer fitted with the paddle attachment. Start the mixer on low and mix until the dough just comes together, forming a ball. Coat the hook attachment with cooking spray.
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Step 1. In a large mixing bowl, combine flours and salt. Step 2. In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
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To make the dough, combine the flour, sugar, salt, and yeast in the bowl of a mixer. Pulse just to combine. With the machine running, add the cold water and process just until the dough is combined and all dry ingredients are incorporated, about 10 seconds. Let dough rest for 10 minutes. Add the oil to the dough.
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After an hour at room temperature the dough balls will not have risen much, but may have filled out the bottoms of the containers slightly. Place the containers in the refrigerator overnight. Final rise. Remove the pizza dough balls from the fridge about 60-90 minutes before you plan to stretch them.
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It'll continue to rise in the fridge, so make sure it's in a big enough bowl. Divide the dough in half. Note: for thick, Sicilian-style pizza, leave the dough in one piece, and press it into a rimmed half-sheet pan (18" x 13"). Working with one piece of dough at a time, pick it up and let gravity gently stretch it into an oval.
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Cover up the bowl with plastic wrap (or a wet towel) and let it sit for 30 minutes. After 30 minutes, give the dough another quick mix with a stiff spatula. You should notice that the dough is substantially smoother and less sticky than it was before. This is because a network of gluten is beginning to form.
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Lightly dust a work surface with flour. Turn dough out onto surface and knead lightly until it looks smooth, 3 to 4 minutes. Cut dough into 4 equal pieces, about 8 ounces/225 grams each. Step 4. To use dough, form each piece into a smooth, firm ball, and place on a flour-dusted or parchment-lined baking sheet.
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Knead the dough until it passes the windowpane test* (approx. 10 minutes). Lightly mist the bowl with non-stick spray, place the dough back in, and cover the bowl with plastic wrap or a damp towel. Place the bowl of dough in a warm place and allow it to rise until doubled in bulk (approx. 45 to 90 minutes).
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Step 1. Place 1 cup lukewarm water in large bowl of heavy-duty mixer. Sprinkle 1 teaspoon yeast (reserve remaining yeast for dough) and 1/4 teaspoon flour over water. Let stand until yeast.
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Let the dough rise: Drizzle a large, clean mixing bowl with oil. Flour your hands and form the dough into a rough ball. Transfer it to the oiled bowl and twirl it around a few times to coat it with oil. Cover the bowl with plastic wrap and leave to rise for 2 to 3 hours at room temperature, until doubled in bulk.
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This step allows you more schedule flexibility; it also develops the crust's flavor. About 2 to 3 hours before you want to serve pizza, remove the dough from the refrigerator. Decide what size, shape, and thickness of pizza you want to make. This recipe will make one of the following choices: Two 1/2"-thick 14" round pizzas (pictured);
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Knead the Dough: Using your hands (or stand mixer with dough hook), knead the dough on a lightly floured work surface until it becomes elastic. Next, roll it into a dough ball. Pop Dough in the Fridge Overnight: Place the dough ball into a bowl and cover with plastic wrap. Allow it to rise overnight or up to 24 hours.
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Cover and chill for 2-4 days. On baking day, preheat the oven and pizza steel to 482°F (250°C) for 45-60 minutes. Place the baking steel in the top third of the oven. Remove the dough 1 hour before baking from the refrigerator and let rest in the container for 30 minutes.
