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Ingredients for 4 8” pizzas:

1 package dry active yeast (or 1 tablespoon pizza yeast)

1/4 cup warm water

1/2 teaspoon malt extract or honey

3-1/2 cups King Arthur White Wheat Flour (or 2-1/2 cups unbleached                   white and 1 cup whole wheat)

1/2 tablespoon granulated sea salt or kosher salt

1 cup warm water (85 degrees)

1 tablespoon olive oil


Stir the yeast and malt extract or honey into 1/4 cup water.  Give it time to foam while you combine the flour(s) and salt in the workbowl of a food processor.


Add the remaining water to the yeast mixture and with the machine running, pour the water into the flour.  Process the wet and sticky dough for 30 seconds, then add the olive oil and process another 15 seconds.


First rising: Turn the dough out onto a lightly oiled bowl to rise, covered, in a warm place for 1 hour.


Dividing and refrigerating:  Divide the dough into 4 pieces and roll each into a ball.  Place these in a lightly oiled flat baking dish, cover tightly, and refrigerate at least 3 hours, or as long as 10 hours.


Warming, shaping, baking: Take the dish from the refrigerator and place it in a warm spot (80-90 degrees) to warm to 75 degrees.


Preheat an oven with a stone for 30 minutes to 450 degrees.  Separate the dough balls and place them on parchment paper.  Flatten the dough into disks about 5" across, press in toppings and bake for 8-10 minutes.  The bottom should be crisp, the top bubbly.


This recipe is from Joe Ortiz's book, The Village Baker (Ten Speed Press, 1993).