Makes three 300g dough balls, which is 3 small pizzas
500 g Caputo flour
400 g room temp water
12 g instant yeast
18g olive oil
12g salt
Mix water, yeast and flour in stand mixer until combined, scrape down with oiled spatula, add salt, mix another minute, scrape down and add olive oil. Mix on high 5 minutes, scrape down 1-2 times as needed. Divide into 3 balls. Wrap each ball in seran wrap and let rise overnight in the fridge. If using immediately, let the balls rise in proofer 1-2 hours and then refrigerate for 30 min to make easier to handle.
Preheat bread steel/stone and oven to hottest temp (500-550) for an hour!
Plunk dough ball on parchment on a pizza peel and using your fingertips, push dough out from center until you have a circle with thickest around the edge.
Brush with olive oil.
Turn oven to broil and place pizza dough on stone for 2 minutes to parbake.
Remove, top with sauce and cheese or other toppings. Return to oven and bake at 550 for 3 min or broil 2 min or some combo. Watch carefully.
You can skip the parbake, top the raw dough with toppings and place on hot stone. Bake for 3 min at 550 and then broil for 1-2 min.
Crust is chewier and puffier if parbake but either works. 2nd tomato pizza photo is parbaked. Pesto and first tomato is topped raw.
