Im always trying to perfect my pizza dough. While in NY last weekend, I came across Jim Lahey’s new book, My Pizza while sitting in Red’s apartment. The pie on the cover immediately caught my eye and soon enough was quickly impressed with 1)his creative pizza topping variations and 2)by the look of his dough and crust. I took a couple notes in my pad and experimented with the recipe this week. It turned out to be a really nice combination of a doughy, yet crusty base. Ill have to try again soon.
makes 2 large pizza doughs
- 3 3/4 cups flour (all-purpose or whole wheat or half/half)
- 1/4 tsp active dry yeast
- 2 tsp salt
- 1 1/2 cup water, warm
In a medium bowl, combine the flour, yeast and salt. Add the water with a wooden spoon and mix thoroughly.
Cover the bowl with plastic wrap or a towel and let it rise for 18 hours (or until it doubles in size).
Next, flour a surface and scrape out the dough. Be careful in handling the dough though, you don’t want to mess with it too much – as little as possible. Divide the dough into 2 parts and shape into a ball by pulling the outer parts toward the center, folding inward. Then, turn the seam side down into a small mound.
If you are using the dough right away, begin to spread the dough working from the center.
If you plan to use it later, store in the fridge in plastic wrap and then leave on the counter for 3 hours or so prior to using.