Post by bklmt2000 on Apr 25, 2020 11:25:38 GMT -6
This is my version that I've worked on/tweaked for a few years now; this is our go-to when pizza is on the dinner menu. A few points before delving into the recipe:
- all of the measurements given are by weight except where noted; a digital kitchen scale, measuring to 0.01 grams, is very helpful here.
- this is not a cold-fermented dough. This dough is for same-day use; I usually make the dough ~2-3pm and it goes into the oven ~5:45pm that same day.
- this dough is adaptable to whatever flour you have on hand; if you have nothing but AP flour, you'll get a nice dough. If you have AP and whole wheat flours, (which I do now), a 2/3 AP and 1/3 wheat will make a great dough (did that for last night's pizza; worked out very well). I don't recommened 100% whole wheat flour for this recipe.
- this dough is a high-hydration (~70% hydration) dough, which is why I make it in a stand mixer. If you're making this by hand, be warned now, it is a sticky dough and will be more challenging to make, but is still doable.
Recipe: (this can be made with 100% AP, subbed out 1:1 for the whole wheat flour)
~10 oz of AP flour (by weight)
~4.5 oz of whole wheat flour (by weight)
1 tsp instant yeast (I use Fleischmann's)
Sift the above ingredients into your stand mixer bowl, set the bowl in place on the mixer, and attach dough hook.
In a separate bowl, add:
~9.5-10 oz of water
0.5 tbs of salt
I tbs of EVOO
1 tbs of honey
(add the EVOO and honey to the bowl first, then top up with water to the 9.5-10 oz total weight) Whisk these ingredients together, microwave for 30 seconds on high, and add to the dry ingredients above.
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Turn on stand mixer to lowest speed and let mix until dough comes together (1-2 minutes). Ramp speed up a notch or 2 for another 2-3 minutes.
On a lightly floured surface (I use my countertop), knead by hand 4-5 minutes more; dough should be tacky but not overly wet/clinging to your hands.
Separate into 2 even portions and shape into a ball. I use old Ziploc brand bowl containers (~2qt in size) to proof the dough; spray the containers lightly w/ cooking spray and place a doughball in each.
Stow in the microwave for ~2 hours; dough should roughly double in size.
After that, the dough is ready to stretch, top, and bake as you prefer.