This pizza dough recipe originates from Brooklyn and you will love it due to its rich flavor. It can be prepared and can last for 1 week in the fridge if needed for use later. Use a mixture of 00 flour (finely ground Italian pizza flour) for best results. The rise time is dependent upon how hot and humid your kitchen and fridge are, so adjust the time appropriately as needed.
You will need:
8 g. of sea salt (fine, 1 tsp.)
4 g. of extra virgin olive oil (1 tsp.)
153 g. of 00 flour (typically, 1 c. and 1 Tbsp.)
153 g. of general-purpose flour (1 c., 1 Tbsp. and 2 tsp.)
2 g. of active dry yeast (3/4 tsp.)