Ingredients:

  • 1000g '00' Flour
  • 650g room temperature water
  • 2g instant dry yeast
  • 30g fine sea salt

Instructions:

  1. Whisk ingredients. Combine the 1000g '00' flour and 30g salt in a large bowl. Note: Mixing the salt with dry flour prevents it from directly hitting the yeast.
  2. Dissolve yeast. Stir the 2g instant yeast into the 650g water until no granules remain.
  3. Combine. Pour the water into the flour and mix by hand until a shaggy mass forms.
  4. Initial rest. Cover the bowl with a damp cloth and let it sit for 20 minutes. Note: This autolyse period lets the flour fully hydrate itself.
  5. Knead. Turn the dough onto a clean surface and knead for 10 minutes until smooth and elastic.
  6. Bulk ferment. Place in a lightly oiled bowl, cover, and let rise for 2 hours until doubled in size.
  7. Shape. Divide the dough into 6 equal pieces (approx 280g each) and roll into tight balls.
  8. Final proof. Place balls on a tray, cover, and let rest for 6 hours until soft and pillowy.
  9. Stretch. Gently press the center of a ball outward, leaving a 1 inch rim.
  10. Bake. Add toppings and slide onto a preheated steel at max temp for 8-10 mins until the edges are charred and bubbling.