Simple Roman Pizza Dough

I found this recipe in peter reinhart's book american pie, and i adapted it for the bread machine. he has traveled the globe searching for the best pizza around. Peter is a master breadmaker, and he probably would not approve of making this dough with the bread machine. alas, i lack the patience and strength in my hands to knead dough. if you want to make this dough the old fashioned way, i encourage you to get a copy of peter's wonderful book. the way i prepare it, though, makes the best pizza dough i have ever had. it is thin and flavorful.

Steps

Set your bread machine to the dough setting for a 1 lb.

Loaf.

Place the ingredients in the breadmaker in the order listed above.

Start the bread machine.

After the dough cycle is complete , transfer the dough to a floured counter and form it into a ball.

Place the ball in a bowl that has been coated with olive oil.

Roll the ball around to coat with olive oil.

Let the dough sit at room temperature for 30 minute cover and put it in the refrigerator over night.

The next day , divide the dough into 6 balls.

I use a scale and weigh the dough , but you can eyeball it if you like.

Do not over work the dough.

Rub each ball with olive oil.

If you do not plan to use each ball the same day , place each ball in individual freezer bags and refrigerate or freeze.

Allow the dough to sit at room temperature for 2 hours before making the pizza.

Roll on a floured surface with a rolling pin and also stretch with your hands to shape the dough.

Heat the oven to 425 deg.

I prefer to use a .

Ingredients

warm water, water, kosher salt, unbleached flour, semolina flour, bread machine yeast