Roman Dough

Directions

1. In the bowl of a stand mixer fitted with the paddle attachment, combine the ice water and honey, then whisk until the honey is fully dissolved.

2. In a separate bowl, mix both flours and the yeast.

3. Add the flour mixture to the mixing bowl and mix on the slowest speed for 2–3 minutes until the dough begins to form.

4. Increase to speed 2 and continue mixing for 3–4 minutes, until the dough starts pulling away from the sides of the bowl. If the dough climbs up the hook, stop the mixer and use a bowl scraper to push it down and scrape the sides and bottom of the bowl.

5. Switch to the dough hook attachment. Add the salt and mix at speed 2 for 2 minutes.

6. Slowly drizzle in the olive oil while continuing to mix on speed 2 for another 2 minutes.

7. Remove the dough from the mixer using a bowl scraper and place it on a lightly oiled work surface.

8. Lightly coat the top of the dough with olive oil using a pastry brush, then cover with plastic wrap and let it rest for 15 minutes.

9. After resting, divide the dough into 330g portions and roll each into a tight ball.

10. Lightly oil individual airtight containers large enough to hold each dough ball. Place one dough ball in each container, seal with a lid, and refrigerate for 24 hours.

11. Remove the dough from the refrigerator and let it proof at room temperature for at least 2 hours, or until it nearly doubles in size.

12. The dough is now ready to be stretched and baked.