Adapted from NYT

Ingredients

• 230 g 00 flour
• 230 g AP flour
• 1 1/2 t salt
• 1 1/4 t active dry yeast
• 1 T olive oil
• approx 1 cup lukewarm water

Instructions:

1. Combine flours, salt, yeast in a food processor and blend on high for a minute.
2. Reduce speed to low and add oil. Then stream in water very slowly until a ball forms. Let process a minute or two.
3. Divide dough into three portions, each approx 238g. Ball and let rest at room temp 4-5 hours, or refrigerate overnight. If refrigerating, bring out of fridge 1-2 hours before shaping.
4. Launch at around 700ºF, then reduce heat to low. Turn several times as it cooks.