Ingredients:

• 100 grams bread flour
• 250 grams all purpose flour
• ¾ tsp fine sea salt
• 1 1/2 teaspoon active dry yeast
• 1 tsp extra-virgin olive oil
• 1 tsp sugar
• 225 grams water

Directions:

• In a large mixing bowl, combine flour and salt.
• In a measuring cup, stir together 225 grams lukewarm tap water, sugar, the yeast and the olive oil.
• Set stand mixer on medium-low speed and slowly pour water into flour mixture
• Knead rested dough for 3 minutes on heavily floured surface. Cut into 2 equal pieces and shape each into a ball. Cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 24-48 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)