Eight-Hour Pizza Dough

Name: Eight-Hour Pizza Dough
Cuisine: Italian
Ingredients: 1 3/4 cups, water divided, ½ cup warm, remaining at tap temperature; 1/2 teaspoons, dry active yeast; 2 tablespoons, olive oil, plus extra for brushing dough; 4 cups (22 ounces/624 grams), bread flour; 1 1/2 teaspoons, table salt; , vegetable oil (or cooking spray) for oiling bowl; , semolina for dusting peel

Desserts or Baked Goods
Italian
Pizza

Appears in Cook's Illustrated May/June 1995

Make your dough with bread flour, stretch it instead of rolling, and line your oven with quarry tiles for the best, easiest homemade pizza.

TIME 35 minutes, plus 8 hours rising

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