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Ingredients
- 3 cups King Arthur Bread Flour
- 2 tablespoon Sugar
- 1/2 teaspoon Instant Yeast
- 1.33 cups Ice Water
- 2 tablespoon Vegetable Oil
- 2 teaspoon Salt (add when adding Oil)
Method
- Flour + sugar + yeast in food processor with metal blade
- Process 2 seconds
- Slowly add water while processing until dough just combined and no dry left
- Let stand 10 minutes
- Add oil and salt and process 30-60 seconds (ball will clear sides)
- Knead 1 minute
- Lightly oil large bowl
- Shape dough into tight ball and place in bowl
- cover with plastic wrap
- Place in fridge 24 -36 hours
- When ready to bake, cut dough in half. Form into 2 balls. Allow to stand 1 hour.
- Place baking stone on top shelf of oven and preheat oven 1 hour at 550 deg w/stone in
- While heating, take dough out of fridge and separate dough in half
- Flour marble and press out into disk while turning
- Allow to rest for 2-3 minutes and press out to larger disk
- Cornmeal on peal
- Slide disk onto peal
- Add sauce, then mozzarella then Parmesan
- drizzle olive oil
- slide onto stone
- bake 4 + minutes checking and turning as necessary
