Yields 2 large or 3 medium
1 1/2 cups unbleached bread flour -- 7 1/4 oz.
Make sure the starter is well-fed, poufy and ready to go.
In the bowl of a stand mixer, whisk together the bread flour, whole wheat flour, durum flour, brown sugar, salt and yeast. Add the starter, olive oil, and 3/4 cup of the water. With mixer on low speed, mix and knead 3 minutes until dough begins to come together. increase mixer speed to medium and continue mixing and kneading 3-4 minutes, dribbling in more water as needed to make a smooth soft and springy ball of dough. The dough should be tacky but not sticky and can stick just a little to the bottom of the bowl.
Transfer dough to a floured surface and knead 1-2 minutes longer. Place dough into a lightly oiled biowl, cover with plastic wrap and set aside to ferment until almost doubled in size, about 3 to 3-1. hours. Time be be shorter, depending on the conditions in your kitchen.
Transfer dough to a floured surface, trying to de-gas as little as possible. Divide dough into 2 or 3 pieces and form the pieces into round balls. Place the balls of dough into lightly oiled Zip bags and refrigerate until ready to use.
About 2 hours before ready to bake, remove a dough ball from its Zip bag and place onto a peel sprinkled liberally with cornmeal. Allow to come to room temperature. Preheat oven to 475 degrees for at least 30 minutes to heat the pizza stone thoroughly.
Add desired toppings -- bake 9-11 minutes.
Copyright © 2006 Carol Stevens, Shaboom's Kitchen, All Rights Reserved