Servings: 2 16″ pizzas
Prep Time: 8 hours
Adapted and modified from Oliver Strand’s recipe on NYTimes.
340g “00” flour like Delvina or King Arthur Italian Style
283g King Arthur’s bread flour
1 teaspoon instant yeast
Additional flour, for dusting
Combine flours and salt in a bowl. Add yeast to 2 cups of warm water, add to flour mix, and knead by hand for 5 minutes until smooth and elastic. Let rest in a bowl covered with Saran for 3 to 4 hours or overnight in fridge.
Cut dough into 2 pieces. Turn out each piece on to an unfloured piece of parchment paper. Lightly flour the surface. Shape. Add toppings. Transfer to pizza stone in oven with parchment paper.
Bake for 5 minutes and pull out parchment. Continue baking another 5 minutes until done.