Cheese Pizza (w/ fermented dough)

This is a great fun recipe from “The Bread Bible”.  You must make it ahead.  It makes 3 large pizzas.  Becca and  Suz’s favorite (my sisters in law).

4 1/2 cups all purpose flour (organic, non bleached)

2 1/2 teaspoons sea salt

2 teaspoons organic sugar

2 1/4 teaspoon instant yeast (I used 2 1/2 teaspoon active yeast~just activated it first)

2 cups water/whey (1 cup water/ 1 cup whey) Why Whey?

a few Tablespoons of Olive Oil

Turn oven to 500 degrees.

~If you are using active yeast go ahead and whisk it 1/2 cup warm water~ let sit for about 5 minutes.  Whisk flour, salt, and sugar in bowl.

Make a well in dough, add yeast mixed w/ water or mix dry yeast in with flour, sugar, salt.  Then add the 1 1/2 cups water/ whey.

Stir about 20 -30 times with hands.

I love love little helpers!

It is ok if it is a little flakey.  Form into a ball and coat generously with Olive Oil.

Cover with saran wrap and let rise for 1/2 hour(I let mine sit for 2 hours~better fermentation).  Cover and put in refrigerator for at least 4 hours up to 4 days.  Take out of fridge.  Form all 3 balls ~ smash down and let rest for 20 minutes on a pizza pan or baking sheet.  I put the other 2 balls back in the refrigerator.

Stretch dough out thin and then cook for 5 minutes at 500 degrees.

Take out and top with sauce and toppings and then finish cooking directly on the rack or stone w/o the pizza pan for a crispier crust.

Never any leftovers.

~Check out the homemade sauce recipe I used.

~Kaley’s Kitchen

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