Mix 2 teaspoons of yeast, 14oz of warm water, and 3 1/2 tablespoons of dry milk in a bowl and let sit for about 10 minutes. In a separate bowl mix 5 cups of flour (use either bread flour or all purpose), 1 heaping teaspoon of salt, and 1 heaping tablespoon of sugar. Next combine the two bowls and mix them together, adding two tablespoons of a vegetable oil as you mix. When you get solid ball, knead it for 10 minutes. Cut the ball in half and then place it in two slightly oiled bowls and refrigerate covered for at least 3 hours.Makes 2 12" pizzas. When you're ready to bake preheat your oven to 500 and then take your pan and add two tablespoons of oil (I use a 12" cast iron pan). Place your dough in the pan and spread it out, then add your sauce/herbs/cheese/toppings. Bake for 15 minutes. When you see the crust golden brown, take it out and slightly lift the pizza up, check to see if the crust is done evenly throughout, if the middle still isn't quite cooked enough, put it on the stove for a minute or two. Let sit for 2 minutes and then serve.
300g flour 100g water 200g sourdough starter or poolish (1:1 flour:water by weight, mixed with some yeast and risen overnight) 12g salt 30g olive oil
Mix the flour with water in a bowl, cover it and and let it sit for about 20 minutes. Then add everything else, mix it up and let it sit another 20 minutes. Knead the dough until it's smooth and let it rest for another 20 minutes. Stretch and fold the dough, rest it 10 minutes. Repeat a couple times, then cover the dough, let it rise overnight and then make a pizza.
>>7321412 This dough doesn't have any sugar or oil in it to promote uneven browning. The idea is to get those nice charred spots around the edge instead of the crust turning uniformly brown. You'll need a very hot oven for this to work, ideally 300 C or more. It also uses a very long fermentation time along with a preferment, because lean dough tastes very boring unless you ferment it well.
Preferment: 180 g flour 180 g water 1 g dry yeast
Mix together and ferment in room temperature for 12-16 hours.
Final dough: preferment 275 g flour 150 g water 8 g salt 2 g yeast
Mix together just until you get a cohesive mass, then rest for 30 minutes. Then knead until well developed and you have a smooth ball, around 10-15 minutes by hand. Put in a bowl and ferment in the fridge (7 C) for 12-24 hours or until it has about tripled in volume. Divide into three 250 g portions, shape into balls and flatten. Wrap individual portions in plastic and store in the fridge until needed, for up to 48 hours. If you want to make a pizza right away, rest the dough for at least 30-60 minutes in room temperature or it may be a pain to stretch. Take a piece of dough out of the fridge 30 minutes before stretching. Preheat your oven while you wait, as hot as it gets, hopefully with a baking stone. Stretch the dough until thin enough. A 250 g portion will make a pizza around 30 cm in diameter. Top your pizza. Try to restrain yourself and don't add too much topping or you'll end up with a soggy crust. 150-250 g of toppings is plenty. Bake for anywhere between 5-15 minutes, depending on how hot your oven gets. You want a small amount of char on the edges. Rest on a wire rack for 3 minutes before slicing and serving. Apply final garnish, if any.
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