- 1134g high protein flour (such as bread flour)
- 715g water
- 20g salt
- 2.5g yeast
- Cooking oil
Makes 6 pizza crusts
Using only about 70-percent of the flour, mix ingredients together until moist, then let rest for about 20 minutes. Add the remaining flour, knead thoroughly and let rest 10 minutes more. Form into 6 balls and coat with oil. Store in a plastic container and refrigerate. The dough will keep for a few days. Remove dough about 3 hours before use so it can warm and start to rise. Roll out to form a crust.
Note: Tania’s original recipe requires the use of a kitchen scale, measuring the ingredients in gram weights. Because humidity, type of flour, and other factors can affect the actual weight of flour, the following converted measurements may require some adjustments.
7 cups plus 1tablespoon high protein flour (such as bread flour)
2⅞ cups water
3⅓ teaspoon salt
¾ teaspoon yeast
Courtesy of local artist Tania Dibbs
To see the painting “Pizza Pie”, visit Tania’s Big Sky Studio gallery on the Hyman Avenue Mall or go to www.taniadibbs.com