Ingredients
1 cup 00 Flour (plus 1 tablespoon)
1 cup All-purpose flour (plus 1 tablespoon and 2 teaspoons)
1 teaspoon Fine Sea Salt
3/4 teaspoon Active Dry Yeast
1 teaspoon Olive Oil
Preparation
In a large mixing bowl combine flours and salt.
In a small mixing bowl, stir together a little less than a cup of lukewarm tap water, the yeast and olive oil, then pour it into the mixture. Knead with your hands until combined (just until it’s come together as dough), about the minutes. Let the mixture rest for 15 minutes (cover with a towel).
Knead the rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with a damp cloth and let rest and rise for 3 to 4 hours at room temperature, or for 8 to 24 hours in the refrigerator. If refrigerated, remove the dough 30 to 45 minutes be fore you being to shape the pizza.
Form the crust on floured parchment paper. Gently form the crust with your fingertips. Stretch it our by moving the dough back and forth with your hands.
