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Snowbound Pizza

Welcome to the second day of Spring – and another snowstorm.

The weather service is all over the place with amounts, but the latest is 8″-13″. Last night the weather alert on the TV said up to 17″ of snow. I called work and said I wouldn’t be in. I wasn’t worried about getting into work – it was about getting home. I’m 101 days from retirement. I want to see that first check, dammit!

It’s coming down at a rapid rate, right now and we haven’t seen a plow on our street, yet.

So… I made pizza.

It’s what one does, right?!? I had the dough in the freezer from my last pizza a couple of weeks ago. And… I got to use my new pizza pan!

I’m trying to maintain a positive outlook on this but I am totally over winter. We’re 10 days to Easter. I’m done with snow. I’m done with the cold.

The pizza dough is the secret to this one… It’s a 2-day dough, so plan accordingly…

Pizza Dough

  • 1 1/2 cups warm water (100º to 105º)
  • 1/4 teaspoon active dry yeast
  • 4 cups “00” flour or unbleached all-purpose flour plus more for dusting
  • 2 teaspoons fine sea salt
  • Extra-virgin olive oil for bowl

Sprinkle yeast over warm water in bowl of mixer fitted with dough hook. Let proof about 5 minutes.

Mix together flour and salt. Add to yeast mixture. Mix on low speed about 4 minutes or until dough forms a coarse ball. Stop mixer and cover bowl with a towel. Let dough rest about 5 minutes, then remove towel and continue mixing another 2 minutes or so.

Lightly oil a large bowl. Form dough into a ball, transfer to bowl and turn to lightly coat with oil. Cover bowl tightly with plastic wrap and let stand at room temperature 30 minutes, then refrigerate overnight.

Punch down dough, re-roll, and return to bowl. Tightly cover bowl with plastic wrap and refrigerate at least 4 hours or up to 24 hours.

Divide dough into 2 pieces; shape pieces into balls and place on a lightly floured work surface. Loosely cover with a damp kitchen towel and let rise at warm room temperature until doubled, about 2 hours.

 

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