Refrerenced From the King Arthur Website
I added diastatic malt and olive oil to this recipe as options.
To read about diastatic malt go here
 
King Arthur 00 Pizza Flour
2 cups (232 grams) 00 Pizza Flour
1/2 teaspoon yeast
1/2 teaspoon sugar
1/4 teaspoon diastatic malt (optional)
1-1/4 (8 grams) teaspoon salt
3/4 cup or (170 grams) lukewarm water
Optional 1 tablespoon olive oil
1. Mix the dry ingredients except for the salt, then add the water
and make into a rough but cohesive dough. after 10 minutes
add the salt and work it into the dough.
Knead the dough and add up to 1/4 cup flour if sticky.
2. Let rise for 12 hours or overnight.
3. if you want
to speed up this process double the yeast, let it double in size
and then make the pizzas.
4. If you want to add oil to your crust add it during the wet ingredients process,
It will make the crust a bit crispier on the edge but more flexible for picking up a
slice and eating it.
To make pizza, pre heat oven to 500 degrees F
Divide the dough 2 or 4 balls to roll out and make pizza. You will notice with the 00 flour it rolls out easy.
Add your sauce and toppings and bake till cheese melts cheese and browns slightly.
and crust is a light brown.
My first attempt was to cook this on the Kamado grill, It worked nicely just putting a pizza stone on the grate but I need to have it up higher and a little more convection going on so that it cooks the top faster.
It was a very good pizza though, next time I will have a bit more even heat.
The pizza in the oven worked well also, but not perfect yet. I got the crispiness and the
bottom didn't bend, but I didn't get the lightness on the edge that I wanted.
to be continued.
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