Here is the updated recipe and process that resulted from our recent bout of tinkering.
**Pizza Dough 2017**
– 700 grams all-purpose flour
– 150 grams smoked all-purpose flour
– 50 grams durum/semolina
– 21 grams salt
– 1.5 grams instant yeast
– 600 grams water
– 28 grams olive oil
Combine the all-purpose flour, smoked flour, durum flour, salt, and instant yeast in a large bowl. Whisk them thoroughly to blend. Pour the water and olive oil into the bowl and mix with a rubber spatula. It will form a shaggy mass. Use your hands to pull the dough together into a ball, roughly kneading it into shape. Put the dough into a covered container and let it hydrate for 20-30 minutes.
Once the dough has hydrated, use your hand to pull one corner of the outside of the dough into the center and press it lightly into the dough. Then give the bowl a quarter turn and repeat the folding process. Do this 4-5 times, working around the circumference of the dough ball until all of the outside edges have been folded into the center. Flip the dough ball over and let it rise in a covered container for 4-6 hours.
Knock the dough down and repeat the folding process. After you’ve flipped the dough, let it rise in a covered container for 8 hours. Knock the dough down and fold again. Let the dough rise in a covered container for another 4 hours. Turn the dough out onto a lightly floured countertop. Divide the dough into 6 portions, 260 grams each. Use the same folding technique that you used on the dough to shape the individual dough balls. Lightly flour 2 half sheet pans and place the dough balls, seam-side down on the flour. Lightly dust the surface of the dough with more flour and cover each pan with another inverted half sheet pan. Let the dough rise for 3-4 more hours, until you are ready to make pizza.
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