Makes four 12 inch pizza crusts
Making the Dough:
All purpose flour about 3 3/4 cup unsifted flour, plus more for dusting work surface
Active dry yeast 1/4 teaspoon
Fine sea salt 2 teaspoons
Water 1 1/2 cups
1. In a medium bowl, blend the flour, yeast, and salt. Add the water and mix thoroughly with your hands until all flour is absorbed.
2. Cover the bowl with plastic wrap and allow it to rise at room temperature(about 72 degrees) for 18 hours or until it has more than doubled.
It will take longer in a cool room and less time in a warm room.
3. Flour a work surface and scrape out the dough. Divide it into 4 equal parts and shape them into neat rounds and turn seam side down. The dough should not be sticky, if it is dust with flour.
4. If you don't intend to use the dough right away, wrap the balls individually in plastic and refrigerate up to three days. Freeze for up to a month. Return to room temperature by leaving them out on the counter, covered by a damp cloth, for 2-3 hours before needed.
Shaping the dough:
Take one ball of dough and generously flour it, your hands, and the work surface. Gently press down and stretch the ball of dough out to 10-12 inches. Don't handle it too much, you want some of the gas bubbles to remain in the dough.
Place stretched dough onto pizza pan and top with your favorite ingredients.
Bake in a preheated 450 degree oven until crust is golden and toppings are bubbling.
Presented by Anissa Shull, Tellico Grains Bakery
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