Re:2 Super Bowl Pizzas
This is the recipe that I used for the above pies. It came from the book Trattoria by Patricia Wells.
1 tsp active dry yeast
1 tsp sugar
1 1/3 cups lukewarm water
2 tblsp extra virgin olive oil
1 tsp fine sea salt
3 3/4 cups bread flour
1. In a large bowl, combine yeast, sugar, and water, and stir to blend. Let stand until foamy, about 5 minutes. Stir in oil and salt.
2. Add the flour, a little at a time, stirring until most of the flour has been absorbed and the dough forms a ball. Transfer the dough to a floured work surface and knead until soft and satiny, but still firm, 4 - 5 minutes, adding additional flour as needed to keep the dough from sticking.
3. Transfer the dough to a bowl, cover tightly with plastic wrap, and place in the refrigerator. Let the dough rise in the refrigerator until doubled or tripled in bulk, 8 - 12 hours. (The dough can be kept for 2 -3 days in the fridge, simply punch down the dough as it doubles/triples.)
Note: The dough may be prepared with unbleached, all-purpose flour, but bread flour will ensure a finer flavor and texture. (If you are in a hurry, the dough can be allowed to rise at room temp, but the result will be less moist and flavorful).
I divided into 3- 8-oz balls, let them rise in separate bowls which will make 3- 12" pizzas as shown above. The above pizzas were cooked at 475 degrees for 12 minutes on a pizza stone.