Jeff's Pizza Recipe

Jeff’s Pizza Dough

4          cups white flour (1 lb 4 oz)

2          teaspoons salt

1          teaspoon yeast

2          cups water + 1 Tbs (1 lb 1 oz)

1          oz olive oil

            parchment paper

            dutch oven with lid

Mix together flour, salt, and yeast in medium bowl.  Add water and use strong rubber spatula to mix from bottom until dough comes together in a shaggy ball. Cover with plastic wrap and let rise on kitchen counter for 10 hours or overnight.

Use oiled spatula to turn out VERY wet dough onto well-floured surface. Use oiled bench knife to divide dough in two.  Add another cup of flour into the just-emptied mixing bowl. Use bench knife to lift one portion of the dough and place it back into the floured bowl.  Turn to coat with flour, then knead 8-10 times, reflouring in bowl as needed.  Turn kneaded dough into ball, stretching the skin of the dough taut.  Repeat with second portion. Let dough rest for 10-15 minutes; trim parchment paper to size and sprinkle generously with medium cormeal/polenta. Roll out and toss dough into desired size, placing it on prepared parchment (parchment on top of cookie sheet or pizza peel for easy transfer to oven). Top with sauce, cheese, etc.  Slide dough and parchment paper onto preheated baking stone.  Bake for 7-9 minutes at 550 degrees.  Remove and slice, then return pizza to hot baking stone (out of the oven) for extra crisp crust.