Heat water to 80? F, add yeast and wait 5 minutes to be sure it is activated (foamed). Add the oil into the yeast water, and mix with a spoon or whisk. In a kitchen mixer with a dough hook, (or by hand), mix the flours and salt for one minute, then slowly add liquid ingredients over dry ingredients and mix on lowest speed for 10 minutes, until a single dough ball forms. Allow dough ball to rest for 20 to 30 minutes in the bowl covered by a damp kitchen towel. Divide dough into four equal parts, and form into tight dough balls. Place the dough balls in individual containers each with a lid. Immediately place dough in the refrigerator and allow to slow proof for at least 12 hours. Dough can then be used for the next several days.
Each dough ball yields a 14 inch pizza.
Contains Semolina Flour
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|Serving Size: 1 recipe (1461g)|
|Recipe Makes: 4|
|Calories from Fat: 257 (7%)|
|Amt Per Serving||% DV|
|Total Fat 28.5g||38 %|
|Saturated Fat 2.9g||15 %|
|Monounsaturated Fat 12.6g|
|Polyunsanturated Fat 9.3g|
|Cholesterol 0mg||0 %|
|Sodium 5270.3mg||182 %|
|Potassium 1396.6mg||37 %|
|Total Carbohydrate 764.1g||225 %|
|Dietary Fiber 31.4g||125 %|
|Sugars, other 732.7g|
|Protein 112.1g||160 %|
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Calories per serving: 3841
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