Ressipy

by New York Times Cooking

Ingredients

• 153 g type 00 flour
• 153 g all purpose flour
• 1 tsp fine sea salt
• 3/4 tsp active dry yeast
• 1 tsp extra virgin olive oil
• 200 ml lukewarm water

Instructions

1. Add flours and salt to a large mixing bowl.
2. In a smaller mixing bowl mix together water, yeast, and oil. Pour into flour mixture.
3. Knead for 3 minutes, or until combined. Let rest 15 minutes.
4. Knead 3 more minutes. Cut into 2 even balls.
5. Place on heavily floured surface, cover with dampened cloth, and let rise 3 to 4 hours or longer (or 8-24 hours in the fridge). If refrigerated, remove 30-45 mins before baking.
6. Place each ball on a heavily floured surface and use fingers to stretch to shape. Top and bake as desired.