Pre-Ferment Method Pizza Cooked On A Pizza Stone

• 2 1/8 cups flour
• 7 2/3 tablespoons semolina flour durum wheat
• 3 2/3 cups strong flour
• 3/4 teaspoon yeast brewer's
• 1 teaspoon malt optional
• 1 3/8 tablespoons salt
• 2 1/4 tablespoons olive oil
• 2 1/8 cups water

1. Prepare the pre-ferment starter on the evening before making the pizza. Combine the 500 grams of strong flour with 500 milliliters of water, 3 grams of brewer's yeast, and 1 teaspoon of malt, then set it aside to rest overnight.
2. The next morning, sift together the remaining flour with the durum wheat flour.
3. Knead the sifted flour with the starter, 2 tablespoons at a time, then incorporate the salt and the olive oil.
4. Let the dough rest for 30 minutes.
5. Divide the dough into pieces, each weighing approximately 200 to 250 grams.
6. Place the pieces in an airtight container and refrigerate.
7. Remove the dough from the refrigerator 2 hours before rolling it out.
8. Place the pizza stone in the oven at the highest temperature.
9. In the meantime, prepare the pizza with the desired toppings.
10. When the stone is very hot, after at least 10 minutes, place the pizza on the stone and bake it for approximately 5 minutes.
11. Remove the pizza from the oven and serve hot.

flour, durum wheat, flour, yeast, malt, salt, olive oil, water

Taken from www.yummly.com/recipe/Pre-ferment-Method-Pizza-Cooked-on-a-Pizza-Stone-531566 (may not work)