- 1 cup all-purpose flour
- 1 cup tipo 00 flour (or bread flour)
- 1 teaspoon fine sea salt
- 1 1/ 2 teaspoon dry active yeast
- 3/ 4 cup warm (not hot) water
- 1 teaspoon olive oil, plus extra for drizzling
Whisk the flours and salt together in the bowl of a stand mixer or other medium bowl.
In a separate small bowl, whisk together the warm (baby bathwater temp) water, yeast, and olive oil. Whisk well to combine and add water to flour. Using either your hands or the bread hook attachment on your mixer, combine all ingredients, adding a tablespoon or two more water if the dough seems too dry. Once all ingredients are incorporated and dough begins to form a cohesive ball, continue kneading in the bowl about 3 minutes more.
Coat a medium bowl with olive oil and transfer the dough into it. Cover bowl tightly with plastic wrap and let rest for 15 minutes in the refrigerator or other cool spot.
Remove the dough, which will have become airy and puffy, and begin to knead on a lightly floured surface for 3-7 minutes, until it is smooth and elastic. Separate into two balls and transfer to oiled bowls. Cover with plastic wrap and let rise at room temperature (if cool), or in the refrigerator, for at least three hours, and up to three days.
If making your pizza immediately, place a pizza stone or metal baking sheet in oven and preheat to 500 – 525 degrees (as hot as you can get it).
When you’re ready to shape your pies, remove dough from fridge and allow to come to room temperature for about 15 minutes. Begin to flatten and press the dough into shape with your fingers, or if desired, stretch between your hands (this takes some practice; check YouTube for some fun videos on how to do it).
When your dough is ready, spread cornmeal on a pizza peel or cutting board and place dough on top of it (this will facilitate transfer to your hot pizza stone/pan). Add toppings of your choice and slip the pizza into the oven. Bake for 12-15 minutes, until edges are golden brown and bottom of crust is brown and crisp. Let the cheese set for 5-10 minutes before slicing.