4 cups Molino Caputo Tipo 00 flour (or decent bread flour)
1 ½ cups, plus 2 TBL water
2 tsp salt
1/2 tsp dry active yeast
500gr Molino Caputo Tipo 00 flour (or decent bread flour)
325gr water (65% hydration)
3gr active dry yeast
We usually substitute ~1/2 cup of the flour for semolina.
Mix the dough in a stand mixer, by hand or in a bread machine. If you are using a stand mixer, mix it slowly for two minutes, faster for 5 minutes, and slow again for 2 minutes.
Cover the dough and let it rise for 1 1/2 – 2 hours, or until double. Punch it down and push out the air bubbles. Form the dough into a large ball, then cut it into 4-5 equal pieces.
Gently roll your dough into a ball, then stretch the top of the ball down and around the rest of the ball, until the outer layer wraps around the other side. Pinch the two ends together to make a smooth ball with a tight outer “skin.” Set your ball seam-side down where it can rest. Dust your pizza balls with flour, and store them under a damp towel, in a proofing tray, or under plastic wrap for ~ 1 hour. Be sure to cover them, or they will form a dry crust.
Once dough as doubled, carefully stretch each one to form a thin disk. Flatten the ball with your hands and pinch it into a disk, then pull it carefully with your hands while on a floured surface. Rotate a few degrees and repeat. You can also pick up one side gently and let the weight stretch it out.
Once you have formed the dough into a thin pizza shape, transfer to a pizza pan, peel, or piece of parchment paper. Quickly top with sauce and toppings and bake in a 500F oven for ~4-8 minutes.