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This recipe makes 2 large 14-inch pizzas.
Add all the dry ingredients to a mixing bowl and stir to mix.
Add the water and stir with a large wooden spoon until all the flour is absorbed.
Let the dough rest for 5 minutes and then stir for another minute. The dough should be soft and slightly sticky. Add more flour or water a little bit at a time to achieve this consistancy.
Add 1 Tbsp olive oil to a smooth work surface. (i.e. granite) to create an oil circle about 12 inches across.
Stretch and fold the dough as shown in the video. Cover with a bowl and let it rest for 5 minutes. (Peter Rheinharts technique)
Repeat the stretch and folds 3 more times at 5-minute intervals. Add more oil to the work surface if the dough starts to stick. The dough becomes firmer and less sticky with each stretch and fold.
After the final stretch and fold put the dough into a gallon ziplock bag sprayed with a nonstick coating and place in the refrigerator for up to 3 days.
Or you can put the dough back in the bowl and let it rise until double in size, about 1 hour. Then use the dough for your favorite pizza recipe, sausage bread, stromboli, or calzones. Also delicious for garlic knots and garlic breadsticks.