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Pizza Dough
by Laura McIntosh on May 14, 2019
To get a fluffy pizza dough follow this recipe. Recipe shared by Nathan Peisto Bringing It Home with Laura McIntosh.
- Servings
- 2-4 people
Ingredients
- 2.2 Lbs Artisan Bakers Craft Flour
- 2.2 Lbs Glenn flour
- 10 oz Starter
- 14 cups icy water
- 1.5 Tbsp salt
Instructions
-
Combine flour, starter and water in mixer bowl and stir on low for 2 minutes.
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Add salt, increase mixer speed to mid-high and mix for approximately 8 minutes or until the dough audibly slaps around on the inside of the mixing bowl.
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Oil the inside of a large Cambro food storage container and fill to ¾ with dough, leave in refrigerator for 24-36 hours.
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Portion the dough into 260g pieces and roll into balls.
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Leave balls in Cambro for 24-48 hours.
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When ready to cook, remove dough balls from refrigeration at least 2 hours prior to cooking.
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Stretch dough into 11” disks.