| Prep Time : | Ready Time : |
|---|---|
| 15 min | 15 min |
Servings
2
Ingredients
22 ounce Bread Flour
1 tablespoon Honey
1 tablespoon Kosher Salt
1 teaspoon Instant yeast
2 tablespoons Olive Oil
1 3/4 cups Water Cool
Directions
Place the flour water, oil, sugar, salt and yeast in a bowl and mix until fully incorporated. The dough should pull away from the bowl, approximately 4-5 minutes. Remove from the bowl divide in half and roll the dough into a ball, ensuring that the bottom of the ball is sealed. Place the dough on a sheet pan put a light coat of oil on it, cover it with plastic wrap then place in the refrigerator. Let the dough proof slowly overnight. The dough is now ready to use.
- Chefs Note: This dough can be made in advance and frozen. Put the dough in flour then put it in a Ziploc bag then freeze it. When needed place in the refrigerator the day before needed and it will be ready for use. This can’t really be rushed. A common mistake will be to put it on the counter to let it defrost. What happens there is that the dough will defrost unevenly and the outside will be over proofed and the inside could still be frozen. You may be able to get away with 5 or 6 hours in the refrigerator.
- You can watch me make this dough on my cooking show @ http://www.cheftomm.com/shrimp-scampi-pizza-test-episode/
