This is a slow rising dough, but is more than worth the time required.
|710ml||(25 oz)||Bottled Water|
|5g||(1 t)||Instant Yeast|
|1 Kg||(2.2 Lbs)||Unbleached, unenriched bread flour. I use New Hope Mills (local brand) or King Arthur. NHM flour makes a big difference, but KA is an acceptable substitute.|
|39 g||(2 T)||Kosher Salt|
|Digital Scale, Thermometer,
Dough Mixer, Pizza Stone(s), 4 Quart Plastic Bucket w/Lid
- Use a scale!
- Now that you have a scale, 720ml of water weighs exactly 720g (much easier than using a measuring cup)
- Make the water about 70°F. Add the the water, sugar & yeast to the dough mixer bowl and whisk (by hand) until dissolved. Let sit for 10 minutes.
- Put the dough hook on the mixer, add about half the flour and start the mixer on slow.
- Once the ingredients have been mixed, add the salt. You need to add the salt after the yeast/water has been mixed into the dough, since the salt retards the action of the yeast.
- Increase speed to medium
- Adding Flour:
- If using an accurate scale: Add the rest of the flour now and skip the next step.
- If not using a scale: Continue to slowly add flour 1/2 cup (or less) at a time until the dough just cleans the sides and bottom of the mixing bowl. The dough should be all on the dough hook, and not on the side or bottom of the bowl. If it’s still stuck to the bowl, add more flour.
- Keep kneading until you can windowpane the dough: Take a small piece and flatten and stretch it out into a disk. If you can get it thin enough to get a semi-transparent membrane before it tears, it’s ready. If it tears before you get the windowpane, knead for another 5 minutes and try again. You’ll probably have to knead for 15 or 20 minutes. This is a very wet dough, but the water is important, and is responsible for the amazing texture.
- Fear not! Once the dough kneads and rises, everything will be perfect.
- Note that because of the tiny amount of yeast used, the room temperature is critical. If it’s too cold, the dough won’t rise enough, and if it’s too warm, it will rise before developing it’s flavor and texture. Put the dough into a 4 Quart plastic bucket with a snap-on lid, and let rise in a cool place (about 50°–60°) for 18-24 hours, or until doubled in size.
- Don’t punch down the dough! The yeast has worked very hard to make those bubbles, and you want them!
- Generously flour a cutting board and dump all the dough on to it. Cut dough into four pieces if you like thicker pizza or five pieces if you like it a little thinner.
- Gently form each piece into a ball by pulling the sides underneath. Lightly dust with flour and place on the cutting board. Cover the entire board and dough balls with plastic wrap and let rise for another 4-8 hours until doubled again.
- To use the dough, generously dust a pizza peel with cornmeal. Gently lift the dough off the cutting board with a bench knife or other wide scraper and lightly dust it in flour. Gently poke it all over with your fingers, then stretch it out into a disk and lay it on the dusted pizza peel.
Chlorine in tap water kills yeast and bottled water contains no chlorine. Because this recipe depends on a small amount of yeast and a slow rise, using chlorinated tap water will result in inconsistent results and great frustration, so use bottled. It doesn’t need to be imported, just non-chlorinated and not highly mineralized.
Makes (4) pizzas the same size as the peel and stone