This helps the gluten develop faster, which is key to bubbles and chew! It only takes 20 minutes-- don't skip it.
Use the pinch and fold method to mix until a shaggy dough is formed. Then let it rest 1 hour.
This is what the dough looks like when you pinch through it. Then grab from the bottom and fold over several times. Wet your hands to keep them from sticking!
After the 1 hour rest, fold the dough and transfer to lightly oiled container for bulk fermentation.
Takes about 5- 6 hours. Then split in half and shape into 2 dough balls. **You can chill these dough balls for up to 2 days!
Preheat oven + pizza steel for at least 45 minutes at 500°F. This is how you get a crackly crisp crust and spots of char!
Leave.a 1-inch lip for a bubbly crust. Generously flour the peel, and frequently jiggle it to prevent sticking!
Keep the toppings light and always jiggle the peel to make sure nothing sticks!
Bake 5 min, then broil for 2- 4 min. Cheese will be melted and crust will be golden and blistered.