hour, then try rolling again.
Step 5
Cure the dough: Transfer the doughs to a flat surface lined with parchment paper or butcher paper. Allow to rest uncovered at room temperature overnight. The top surface of the dough should end up dry to the touch with a leathery feel. If they puff at all during curing, you can push any bubbles with a fork and push them down to flatten them.
Tips
For this recipe, you’ll want an accurate baking scale and enough room to leave your stretched dough out at room temperature for a night. Using a scale to measure your ingredients is strongly advised here — at the very least for the flour. Going without can throw off the hydration level of your dough, and by extension, the success of your dough.
If you want to make 2 (12-inch) pizzas instead, use 225 grams flour, 5 grams sugar, 5 grams salt, 1 gram yeast, 115 grams cold water and 22.5 grams oil. Use only ¾ of the toppings.
The dough can also be made in a food processor or by hand. To make with a food processor, combine all the ingredients and process until the dough forms a ball that rides around the blades. Continue running the food processor for 30 seconds, then transfer the dough to a lightly floured work surface and continue as directed in Step 2.
To make by hand, combine the dry ingredients in a bowl, add the oil and water, and stir with a wooden spoon until a stiff, shaggy dough is formed. Cover the bowl and let the dough rest for 10 minutes. Turn the dough out onto a lightly floured work surface and knead until smooth, 7 to 10 minutes. Proceed as directed in Step 2.
