- 1 1/2 cups warm water (105-115°)
- 1 t. active dry yeast (half of a 1/4-oz. package)
- 4 cups Italian “00” Flour
- 1 T. sea salt
Combine water and yeast. Proof until foamy, 5-8 min. Mix flours and salt in bowl of a heavy-duty stand mixer fitted with dough hook. Add yeast mixture to flour and knead at low speed 30 minutes. Shape dough into a round, place in a lightly oiled bowl, and turn to coat. Cover bowl with plastic wrap; let dough rise 4 hours in a warm place. Punch down, divide into 4 pieces, and shape into balls. Brush lightly with oil, cover completely with plastic wrap, and let rise another 2-4 hours. Shape by pressing fingertips into dough, leaving edge puffy to create a rim. Grasp rim with hands, working your way around the circle. As dough dangles, it stretches while edge stays plump.
This is a thin crust pizza dough. It’s very crunchy and wonderful.