/ck/ - Food & Cooking

>>17618483
For one ~14 in. pizza: 166g water, 263g bread flour, half tsp active-dry yeast, tbsp olive oil. Throw it in the stand mixer and then knead it. Leave it in the fridge, coated in oil so that it does not dry out, for 24 hours. Then preheat a pizza stone at the hottest your oven can get for 30min-1hr. The secret is to par-bake the dough before putting the toppings on to ensure a crispy bottom and crust. Make sure to pop any bubbles.
You also need a pizza stone/steel. Lol @ you if you do not.