Here’s a second pizza dough recipe and it’s one that we prefer over the Green Mountain version that I posted here. This recipe hasn’t been changed from the original one (very odd for us!)

While browsing food items in the Flipboard app, we came across this one from the Seattle Times and decided to give it a try. We enjoyed the ease of making, how it bakes in our pizza oven, the great chew and taste. It’s perfect in our opinion.

The only very minor change to the recipe is we divide the dough into three pieces rather than four. What followings is from the source:

Note: This dough needs to rest overnight, so pizza-plan ahead.

Yield: Four 11-inch pizzas

Ingredients:

¼ teaspoon active dry yeast ​

467 grams (about 2 cups) cold water

2 tablespoons olive oil (optional)​

681 grams (5½ cups) all-purpose flour

19 grams (3½ teaspoons) kosher salt

Steps:

1. Mix the yeast with the water and oil in a large bowl, then stir until it has dissolved. Set aside.

2. Mix the flour with the salt. Add the flour mixture to the water gradually, stirring with a wooden spoon. Once all of the flour is incorporated, it will be difficult to stir. It’s OK if it doesn’t look even. Mix by hand, if needed, to get all of the dry bits of flour incorporated. Do not knead — you are not trying to develop gluten.

3. Place the dough in a large bowl covered with a kitchen towel or plate and let it rise at room temperature. The goal is for the dough to smell yeasty and a bit sour, and it should grow to 2.5 times its original size. To get maximum flavor, this should take around 16-20 hours. If it is ready sooner, then note to use less yeast at that temperature. When the dough has finished rising, place it in the fridge to chill completely.

4. Once the dough has chilled, cut the dough into 4 portions.

5. Shape the portioned dough into balls.

6. Place the dough balls a few inches apart on a floured sheet pan. Seal tightly and allow to rest for at least an hour, so the gluten can relax. If you are not using them within an hour, they can be chilled in the fridge for up to 24 hours or frozen for up to a month. Be sure to remove them from the fridge 45 minutes before stretching them, because dough that is cooler than 65 degrees is difficult to stretch.