Since no one asked … A recipe for Pizza Dough!
You’ll need some hardware to make the process a bit easier:
Large mixing bowl
- Kitchen Scale (like this)
- Bowl Scraper (like this)
- Large plastic food storage bin (like this)
- Pizza Stone (like this)
- Pizza Peel (like this)
The hardware is not compulsory, but will make the whole process of making an baking pizzas a more enjoyable and efficient endeavor. 600 grams King Arthur Bread Flour 250 grams King Arthur All Purpose Flour 500 grams fridge temp filtered water
Mix and sift flour together and pour the water over. Cover the bowl with a tea towel and let rest for ideally 2 hours … could be as short as 20 min or as long as 4 hours.
Fold in to your shaggy dough the salt:
18 grams Kosher salt
Feed the beasties ius simple … in a microwave save bowl, bring the water to 130 deg. and add the oil, salt and sugar. Mix gently.
150 grams of water 2 tsp. extra virgin olive oil 10 grams sugar Gently stir into this potent yeast concoction
2 tsp. Active Yeast (his is most of a packet of dry active yeast)
Let the yeast bloom for a few minutes. They will start bubbling and gurgling in drunken happiness.
Pour the yeastie-beasties over your shaggy dough and begin to combine with your hand; the dough will be very tacky at first. Once the dough begins to peel away from the side of the bowl slightly, turn it out on to a clean working surface … I just use the counter top. The following video shows a good kneading technique:
Our dough will not be as dry as the one in the video, in fact we actually want
a very wet dough 80% hydration. Once I’ve kneaded enough to form a tacky
mess, about 15 minutes, I’ll begin dipping my hands in water as I continue to
knead for 5 more minutes, to increase the over all hydration of the dough.
I’ll typically consider the dough finished when its an oozing mass that stops spreading when it’s about an inch thick at the center.
Taste the dough. You’ll be surprised that it tasks nothing like the raw flour, water and yeast that it is.
From here I’ll turn the dough into a plastic bowl and cover for bulk fermentation on the counter for a few hours. Once the dough shows significant signs of strong fermentation, bubbling, gurgling, and overall looks like a sponge, I’ll turn the dough out on to a floured counter and partition into 6 lumps.
I use a stretch and fold technique along with a cupping roll to pull some tension into the surface of the dough before dropping them into oiled tupperware. Place the dough balls into the refrigerator for at lease 24-48 hours to continue their rise.
Happy pizza making!