Jim Lahey's kneading pizza dough


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.

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