Prep Time: 20 minutes
Rise Time: 1.5 hours
- 2 cups Bread Flour
- 1 1/3 Cups 00 Flour
- 2 teaspoons Barley Malt Powder
- 1 Tablespoon Honey
- 1 teaspoon Kosher Salt
- 1 teaspoon active dry yeast
- 2 tablespoons extra virgin olive oil
- 1 1/3 cups warm water
- In a large mixing bowl, add the yeast.
- Dissolve the honey in the warm water and add to the yeast, stirring it in. Let the yeast mixture sit until it is foamy. If it does not foam, the yeast is no longer active and will not allow the dough to rise.
- On a stand mixer, mix in the 00 Flour.
- Mix in the Barley Malt Powder, Olive Oil, and salt.
- Switch to a dough hook and add the remaining flour, or until the dough releases from the sides of the bowl and is smooth and elastic. This may take more or less of the flour, depending on hydration.
- Form the dough into a ball and place in an oiled bowl, turning to coat. Cover and let rise in a warm place for about 90 minutes or until doubled in size.
- I divide my dough into 3 after the rise. It gives me three 13″, semi-thin crust pizzas. If you like the crust thicker, divide the dough into two, form into balls.
- Lightly flour the dough balls and allow to rest on the counter for about 10 or 15 mintues.
- Form into crust by gently pulling and stretching. Either freestyle it or form onto a pizza pan. Prick the dough with a fork or go over with a dough docker to prevent bubbles from forming between the pan and dough.
*If you want, you can put the dough balls into an oiled container in the refrigerator and use up to a week later. Just pull them out and let them warm up before trying to form them into discs.
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