Version as of 2021-04
Yield: 2 medium pizzas. serves 4 hungry adults
Ingredients
-500g unbleached all purpose BREAD flour
-325g cool filtered tap water
-4 tsp sugar
-4 tsp sugar
-2 tsp olive oil
-1 tsp dry yeast (active or instant)
Mix the above with a dough hook, 7 mins on speed 2.
Then add:
-2 tsp non-iodized salt (then mix another 2 minutes)
Step by Step Directions:
- Cut & shape dough into 2 balls
- Oil dough ball, cover top of bowl with plastic wrap, place in fridge.
- Cold ferment for 3 days.
For pizza Saturday night, make the dough Wednesday night. - 1 hour before baking, remove from fridge & turn on the oven with pizza stone.
Baking Instructions (Easy-er):
- Pizza stone on the lowest oven rack.
- Convection roast 500F for 1 hour to heat the stone up.
- Stretch out dough. Avoid squishing the crust. Thinner is tastier. If it springs back, let it rest for 10-15 mins.
- I use a 50/50 mix of all purpose flour and coarse semolina to dust with.
- Turn the oven down to 450F and put the pizza on the stone.
- Pizza will be done in around 8 minutes. Depends on the oven.
Baking Instructions (Advanced):
- Pizza stone on the 2nd highest oven rack.
- Convection roast 500F for 1 hour to heat the stone up.
- Turn on the broiler to super heat the stone
- Stretch, top, put in oven.
- Turn off the broiler and turn the oven down to 450F
- Re-heat the stone with the broiler while preparing the next pizza
The difference between good and great pizza is the bake! The real trick is to balance the cook on the top and bottom. So, if the top of the pizza needs extra time, move the pizza up and turn on the broiler. If the bottom needs to get crispier, throw the pie on the steel oven floor. – Chuck
