Pizza Dough With Yeast

This recipes is a great example why making great bread / pizza dough requires a little effort and time to rest and develop.   With a little planning ahead, you can create a great dough while you wait for the yeast to do all the work.

If you are short for time, just mix the ingredients together to incorporate all the flour.  Don't worry about doing any kneading.  The yeast will do most of the work.  Let the dough rise in or out of the refrig.   Occasionally, knead it after its had some time to rise.
www.nytimes.com: May 18, 2010

Time: 20 minutes, plus at least 27 hours’ resting

12 ounces  flour like Delvina or King Arthur Italian Style (about 2 cups plus 2 tablespoons)
10 ounces high-gluten flour like King Arthur’s Sir Lancelot (about 2 cups)
1/2 ounce salt (about 4 teaspoons)
1 teaspoon instant yeast
Additional flour, for dusting.

1. Combine flours, salt and yeast in the bowl of a stand mixer. Add 2 cups of room temperature water, then mix on low speed using dough hook until dough binds, about 1 minute, adding more water as necessary. Let rest for 5 minutes. Knead on second-lowest setting for 5 to 7 minutes, until dough pulls away from the bowl and forms a smooth ball. Turn out onto a floured surface, knead and form into a ball, then let rest in a bowl for 3 to 4 hours.

2. Cut dough into 4 8-ounce pieces. (Or divide into 5 6-ounce pieces for smaller pizzas.) Turn out each piece on a floured surface, folding and kneading each three or four times until it forms a smooth ball. Set each piece in a plastic bin large enough to allow it to double in size, settle a sheet of plastic wrap on the dough, then cover with a lid. Refrigerate for 48 hours, or at least 24 hours, before shaping and baking.

Yield: Dough for 4 12-inch pizzas or 5 9-inch pizzas.