Nancy Silverton's Pizza Dough Recipe | Cook the Book
Category
Bread
Cusine
Italian
What do you need?
How to make?
Ingredients
2 1/4 teaspoons active dry yeast
2 cups lukewarm water
4 1/2 cups unbleached all-purpose flour, plus more for dusting
2 teaspoons fine sea salt
2 tablespoons extra-virgin olive oil
Directions
To make the sponge, put 15 ounces of the water and the yeast in the bowl of a standing mixer and let it sit for a few minutes to dissolve the yeast. Add 13 ounces of the bread flour, the rye flour, and the wheat germ. Stir with a wooden spoon to combine the ingredients. Wrap the bowl tightly in plastic wrap and tightly wrap the perimeter of the bowl with kitchen twine or another piece of plastic wrap to further seal the bowl. Set the dough aside at room temperature for 1 1/2 hours.
