Pizza Dough
Jim Amaral of Borealis Breads
All Purpose Flour 400 g
Whole Rye Flour 50 g
Whole Wheat Flour 50 g
Dried Yeast 6 g
Olive Oil 25 g
Water 325 g
Salt 10 g
In a large bowl all the ingredients except for the salt. Mix these together by hand or with a spatula until a ball of dough has formed. The dough temperature should be between 70°F- 80°F Cover the bowl with a damp cloth and let sit for 30 minutes. After this rest period incorporate the salt and knead until the gluten is fully developed, then place the dough back in the bowl and cover again with a damp towel. Let rise in a cool spot for 3-4 hours. Next, divide the dough into 3 10 ounce pieces and round each of these up. Cover these up with a damp cloth, let them rest for 20-30 minutes. Finally, shape into a flat disk approximately 10-12 inches in diameter and top with your favorite pizza ingredients. Bake at 500°F-600°F for 10 to 15 minutes.
