introduction
This is a two day process but the end results are amazing! In order to activate the gluten but not allow the yeast to activate, you must use ice cold water and flour and let the dough sit overnight in your refrigerator. (For the best quality dough, refrigerate the flour and water for one hour before beginning.) The reason the dough needs to be as cold as possible is so the yeast does not activate until the next day when you are ready use the dough. This delayed fermentation technique is called L’ancienne – and using a small amount of yeast in this recipe allows the dough to leaven without eating up all the sugar during fermentation. As well this recipe uses olive oil to tenderize the dough. The result is a thin golden crust that is crispy on the bottom and edges but still chewy and tender. Pizza dough perfection!
INGREDIENTS
- 4 1/2 cups cold bread flour
- 2 teaspoons salt (use table salt not Kosher)
- 1 teaspoon instant yeast
- 1/4 cup extra virgin olive oil, plus more to coat dough balls
- 1 3/4 cups ice cold water
- All-purpose flour for dusting
- Corn meal to dust the pizza peel
INSTRUCTIONS
- In the bowl of a stand mixer, sift in cold flour, salt and yeast. Place paddle onto mixer and mix to incorporate dry ingredients.
- In a 2 cup measure, fill to 1 ¾ full with the ice cold water then bring up to two cups with the ¼ cup of the oil.
- Turn the mixer on low and slowly but steadily add in the full two cups of the liquid. Once the dry and wet are together and a dough starts to form, replace the paddle with a dough hook and turn to medium.
- The dough should just stick to the bottom of the bowl as it turns and not come up off the bottom. If too wet, add a little flour. If too dry, add a little water. Once you have it perfect, keep the speed on medium and knead for six minutes.
- Remove the dough to a floured surface and with a knife, dough cutter or bench scraper, cut into six equal pieces. They should each be seven ounces, give or take a little.
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