Organic 00 is an artisan pizza flour that features a gluten structure that is both soft and strong. It can hold up during a long, cool fermentation. Made with specific varieties of hard red winter wheat — this organic flour will give your pizza a nice thin crust with a supple crumb that melts in your mouth. Works great for artisan flatbreads and hand-made pizzas.
*Local to Utah!
How to make your own pizza dough
Ingredients
- 650 grams ice water
- 2 grams yeast
- 200 grams sourdough starter (if not on hand, use 2 grams extra yeast)
- 1000 grams 00 flour (it creates the lightest dough possible!)
- 25 grams salt
Instructions
- In a large metal bowl or mixer, combine water, yeast, sourdough starter, and flour.
- Knead together by hand for about 15 minutes, or on low speed in a mixer for 10 minutes (still a little shaggy).
- Once the dough starts to come together, add in salt and combine until the dough starts to form a smooth ball.
- Let rest for 20 minutes.
- Portion into 240 g portions and form into round balls. Place on a very lightly oiled baking sheet.
- Cover and proof for 20 minutes.
- At this point, either bake now, or refrigerate to let the dough ferment for 18–24 hours.
**We find that for the best taste and texture, you should make the dough 2–3 days ahead of time and refrigerate it. Then bring the dough back to room temp before tossing, topping, and launching.