Pizza

153 g bread flour

153 g 00 flour (can use more bread flour in a pinch)

8 g sea salt

200 g lukewarm water

2 g active dry yeast

4 g extra virgin olive oil

extra flour

1 T semolina or cornmeal
extra olive oil

toppings

Combine flour and salt in a bowl.

In small mixing bowl, stir together water, yeast, and oil.

Pour into flour mixture.

Knead for 3 mins, let rest 15 mins, and knead another 3 mins.

Cut dough into 2 pieces and shape into balls.

Place on heavily floured surfaces.

Cover with dampened cloth and let rest 3-4 hours at room temp.

(Can let rise 8-24 hours in refrigerator; remove 30-45 mins before shaping.)

With pizza stone in oven, preheat to 500.

Sprinkle semolina and extra flour onto two pieces of parchment paper.

Flatten each crust on parchment to 14 inches in diameter.

Transfer parchment paper to pizza peel.

Brush surface of each pizza with olive oil and assemble toppings.

Slide onto hot stone and bake 10-14 mins.

Remove with pizza peel and make remaining pizza.

nytimes

(Also called Roberta's Pizza Dough)