Jim Lahey's kneading pizza dough
Sunday, May 3, 2020
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For 2 medium pizzas (22 / 25 cm in diameter)
250 g T 55 flour
1/8 tsp
dehydrated baker's yeast (0.5 g)
1 tsp salt
170 g spring water
In a bowl, combine flour and yeast. Add water
and salt. Mix with a wooden spoon, or with your fingers and form a ball.
Needless to say, the mixture takes a few seconds, no need for the dough to be
smooth. Cover the container tightly with film paper, or a lid. Leave to rest at
room temperature for 12 to 18 hours. See the intro for more details.
Transfer the dough to a generously floured
work surface. Divide it into 2, form balls by folding the edges of the dough
towards the center. Cover and let stand for about 15 minutes.
At this point, the dough can be packed and
stored for 3 days in the refrigerator. Remember to take it out 2 hours before
use.
Preheat the oven to 250 or 280 degrees C (or
more, to the maximum of your oven).
If you have a pizza stone, it's even better.
Spread the dough very finely. Garnish to your
liking. And without excess, the dough is very thin, it should not be weighed
down with a filling too rich. Arrange it on a plate, possibly very lightly
oiled.
Bake. The cooking time will depend on your
oven, the size, and the thickness of the pizza.
For a very thin pizza, oven at 250 C, I cooked
it for about 10 minutes.