Pizza Dough With Yeast

Servings: 2 16″ pizzas
Preheat: 475
Prep Time: 8 hours
Source: https://cooking.nytimes.com/recipes/1013151-pizza-dough-with-yeast?action=click&module=Global%20Search%20Recipe%20Card&pgType=search&rank=1

Adapted and modified from Oliver Strand’s recipe on NYTimes.

Ingredients: 

340g “00” flour like Delvina or King Arthur Italian Style
283g King Arthur’s bread flour
14g salt
1 teaspoon instant yeast
Additional flour, for dusting

Directions: 

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.