Chef Richard’s Pizza Dough
Ingredients
- 4 cups water cold - not warm
- .1 ounce fresh yeast for Dry Active divide by 3
- 00 flour to feel
- 1 1/2 ounces Kosher Salt
Instructions
- Start with water, add yeast, stir; then add flour 1 cup at a time, slowly working out lumps before adding more flour. Once pudding, like add salt, and continue until tacky, not sticky to a clean hand. Roll out onto a clean lightly floured surface; then knead 40-50 seconds, cover with a moist kitchen towel and rest 15 minutes. Repeat 2 more times or until the dough is very smooth. Refrigerate 24 to 48 hours; Divide into 7 or 8 portions, and let rest in a cool area for 2-3 hours, re-ball and rest another 2 hours.
- Items needed: Wood and metal pizza peel - Dough Scraper - Pizza stone
