Pizza Flour // Hayden Flour Mills // Phoenix, AZ
In any good pie, the secret’s in the crust. Most chefs worth their marinara guard their recipes tight, those alchemical blends of science and magic, mixing precise blends of flour, calculating protein content and hydration levels to the percent; multi-day, temperature-controlled fermentations under great-grandma’s tea-towel, blessed over with ancient incantations… As they say, though, an over-worked dough never rises. Take it easy. The hardest part with this recipe is planning ahead: the crust is best if it rests a day before baking. Scoop three cups of flour — like this stone-ground, Arizona-grown mix of hard red spring and white Sonora wheat. Add three teaspoons sugar, half a teaspoon yeast, a pinch of salt and process with 1 1/3 cups water and a quick glug of oil. Knead for a few minutes, adding a little flour if it’s too sticky. Cup into a tight ball, pop in an oiled bowl, and tuck into the fridge. On party day, let your dough come to room temperature while the oven preheats to 500°, then bake for 12 minutes.