Pizza! Simple Dough

We started baking pizzas on half-sheet pans ten years ago. The ease at which this comes together is something else. And while the dough can be

used the same day, it takes on a great "aged" flavor when given a day or two to setup in the fridge.

The website contains recipes for two different doughs and a simple red sauce recipe.

The recipe below uses all-purpose flour, active dry yeast, salt, water and extra virgin olive oil. The other dough recipe uses bread flour, rice flour, soy flour, a sourdough levain/leaven, instant yeast, salt, water and extra virgin olive oil.

Yield: one tray pizza

Ingredients:

• 8 grams active dry yeast

• 350-355 grams of warm water

• 512 grams King Arthur all-purpose flour

• 12 grams Kosher salt

• 30 grams extra virgin olive oil

Assembling the dough:

1. Proof the yeast in the warm water.

2. Combine the salt and about two-thirds of the flour in a workbowl.

3. Add the yeast/water mix and the olive oil to the work bowl and mix.

4. Add the remaining flour a little at a time.

5. Cover and let the dough rest for 10-12 minutes.

6. Turn out the dough onto a flour surface and knead until supple, 8-10 minutes.

7. Put the dough into a bowl coated with olive oil. Cover and refrigerate for 16-24 hours.

Baking:

1. Take the dough out of the refrigerator about two hours before cooking to let it come up to room temperature.

2. Pour about 50 grams of olive oil into a standard half-sheet pan. Coat the inside of the pan with the oil.

3. Gently stretch and press the dough until it reaches the edges of the sheet pan. As you can see in the pictures below, you can also split the dough into smaller portions and bake in a cast iron skillet.

4. Cover the dough and let it set at room temperature for 30-60 minutes.

5. Preheat oven to 500 degrees Fahrenheit.

6. Add our simple red sauce, toppings, cheeses.

7. Bake for 20-25 minutes until the bottom and sides have browned.