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Hourani Pizza Dough

SERVES 8 people
TIME 20 mins + time to rest (overnight) *see ingredients note

Pizza dough made with Hourani will soon become a family favorite! Hourani flour produces a chewy, yet crisp crust that means eating the last bite is as good as the first. The flour is light and easy to work with—in fact, it just does not stick to your hands! Mixing the dough the night before means it’s super easy to pull out of the refrigerator, shape, top, and bake once pizza night arrives. One of my favorite toppings is zucchini, caramelized onions and fresh buffalo mozzarella!

INGREDIENTS

900g Hourani flour

715g water, room temperature

50g water, warm

135g levain *

1/8 tsp active dry yeast

20g salt

*For best results use ripe levain. Also works well with sourdough starter from fridge.

METHOD

  1. Using a stand mixer with a dough hook, mix flour, 715g water, levain and active dry yeast until incorporated.

  2. Dissolve salt in 50g warm water. Add to dough and mix again with dough hook until incorporated.

  3. Cover bowl with a clean dish towel and place the dough in the refrigerator, for 12 - 24 hours. It can be refrigerated for up to 2 days. A longer fermentation time results in more sour flavor.

  4. Remove dough from the refrigerator 15-30 minutes before baking.

  5. Position rack to the second from the top of the oven and heat to 500 °F. If using a pizza stone, pre-heat the stone for 30 minutes at 500 °F.

  6. Divide dough into 2 large pieces or 8 smaller pieces.

  7. To shape the dough for 2 large pizzas, place one of the larger pieces on a rimmed baking sheet. Work from the middle outwards, gently stretching and shaping the dough with your fingers until it fits the baking sheet. Mound the dough slightly at the edges of the baking sheet to contain the sauce and toppings.

    If using a pizza stone, place one of the smaller pieces of dough on a cutting board and follow the shaping directions.

  8. Spread sauce first then add toppings of your choice. For a simple margherita pizza, spread tomato sauce followed by mozzarella cheese and torn fresh basil leaves followed by grated parmesan.

  9. Bake for 15-25 minutes until the crust is golden.

  10. Allow to cool for a few minutes before slicing.