Categories: Bread
Ingredients
- 3 3/4 cups bread flour (500g)
- 2 1/2 tsp instant or other active dry yeast (10g)
- 3/4 tsp table salt (5g)
- 3/4 tsp plus a pinch sugar (about 3g)
- 1 1/3 cups room temp water, about 72*F (300g)
- olive oil for the pans
Directions
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In a medium bowl, stir together the flour yeast, salt and sugar. Add the water and using a wooden spoon or your hand, mix until blended, at least 30 seconds. The dough is a bit stiffer than most of the others in this book, not as wet and sticky. Cover the bowl and let sit at room temperature until the dough has more than doubled in size, about 2 hours.
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Oil two 13 × 18″ rimmed baking sheets. Use a bowl scraper or rubber spatula to scrape half of the dough onto an oiled pan in one piece. Gently pull and stretch the dough across the surface of the pan and use your hands to press it evenly out to the edges. If the dough sticks to your fingers, lightly dust with flour or coat your hands with oil. Pinch any holes together. Repeat with the second piece. The dough is ready to top as you like.
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Preheat the oven to 500*F with the rack in the center.
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Bake for 25 to 30 minutes until the edges are slightly charred and the crust is pulling away from the sides of the pan. Serve the pizza hot or at room temperature.