Tony’s Overnight Pizza Dough

Ingredients — 1 ball (400g):

• 245g flour — optional 140g bread/00 + 105g fine semolina
• 160g cool water
• 4g kosher salt (~¾ tsp)
• 4g olive oil (~1 tsp)
• ¾ tbs instant yeast
• 1 Tbsp minced onion — optional
• 1 tbs Italian seasoning — optional
• 1 tbs sugar or honey to make the bottom crust brown faster — optional

Method: Mix all ingredients with the water then add flour until no dry flour remains. Lightly oil a gallon zip-lock bag, add dough, squeeze out air, and seal. Refrigerate 12–24 hours (overnight is best).

Next day: Remove 2 or 3 hours before baking. Shape into a tight ball and let rest on the counter. Flour the counter and push out the dough into a pizza. Flour the pizza peel with fine semolina rimacinata flour and place the pushed out dough on the peel. Sauce, Cheese, toppings and place in the oven.

Makes 1 ready-to-use 400g dough ball. Multiply ingredients for more.