Roberta's Pizza Dough

Ingredients

• 153 g 00 flour (1 cup plus 1 tbsp)
• 153 g all-purpose flour (1 cup plus 1 tbsp and 2 tsp)
• 8 g fine sea salt (1 tsp)
• 2 g active dry yeast (3/4 tsp)
• 4 g extra-virgin olive oil (1 tsp)
• 200 g lukewarm water (a little less than 1 cup)

Steps

1. Mix the dry. In a large bowl, combine both flours and the salt.
2. Add the wet. In a small bowl, stir together the lukewarm water, yeast and olive oil, then pour it into the flour.
3. Knead and rest. Knead by hand until it comes together, about 3 minutes, then let it rest 15 minutes.
4. Knead again. Knead the rested dough for 3 more minutes, then cut it into 2 equal pieces and shape each into a ball.
5. Rise. Set the balls on a heavily floured surface and cover with a damp towel. Let them rise 3 to 4 hours at room temperature, or 8 to 24 hours in the fridge. If refrigerated, take them out 30 to 45 minutes before shaping.
6. Shape and bake. On a floured surface, stretch each ball with your fingertips, then shape it into a round or square with your hands. Top and bake.