ARTISAN PIZZA CRUST

Steps:

• Mix the dry ingredients, then add the water. Stir until just combined. The dough will look a bit dry and lumpy at first, but don’t worry. Cover and allow the dough to rise at room temperature for 24 hours. 24 hours later, dough should be nice and hydrated. Preheat oven to 550 degrees. Use a bowl scraper to transfer the dough onto a well-floured surface. Make sure you use enough flour to keep things from sticking. Dust the top of the dough with flour, then use a bowl scraper to cut the dough into two even sections. Stretch and fold, as follows: Holding onto the dough at two ends, pull one end away from the other, then fold it back onto itself. Repeat on the other side. As the photos show, the dough will likely be sticky – don’t worry about it looking neat as you fold. Be sure to keep your hands floured as you work. Repeat this process for the other side of the dough, so that all four corners of the dough have been stretched and folded. Gently pull the ends towards the middle of the dough, then turn it over. Using your fingers, pull the dough under itself until the top is smooth, and the seams have been worked into the bottom of the dough. Repeat for the second half of the dough, and place each ball seam-side down into a floured bowl. Cover the bowl and allow the dough to proof (rise) for 45 minutes to an hour, while your oven preheats. Generously flour a wooden peel, rubbing flour into the board to completely coat (or use parchment paper). Remove dough from bowl and place on well-floured board; stretch into 10-12" rounds and place on peel. Top and bak