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Slow is the key. This recipe takes 2 days, but is well worth it.
A slow fermentation creates flavor and a crust that is light tasting, but also is easy to work with due to the glutton that is built.
The result is a medium-thick dough with a crispy, chewy crust.
BTW, measuring is key. The flavor is in the details.
Ingredients:
- 4.5 grams active dry yeast
- 1 lb or 453 grams bread flour (King Arthur High-Glutten)
- 9 grams diastic malt
- 9 grams fine sea salt
- 5 grams Olive Oil
- 225 grams ice water (38-40)
- 70 grams lukewarm water (80-85)
Directions:
- Day One Steps:
- Activate the yeast - Add yeast to warm water and stir vigorously for 30 seconds
- Make the dough:
- In mixer with dough hook, add the flour & malt, mix for a few seconds.
- Add most of the ice water, reserve 2 tbs
- Add yeast mixture. Add reserved ice water to yeast bowl to get the last out.
- Mix for 1 min till it comes together. Remove dough from hook and scrape sides to get all the dough back at the bottom of the mixer.
- Add a 1/2 tsp of water at a time if needed to fully combine any extra flour.
- Pull the dough off the hook and scrape sides again. Add salt. Mix for 1 min.
- Pull the dough off the hook and scrape sides again. Add oil. Mix for 1-2 min.
- Kneading the dough:
- Remove from mixer and knead on an unfloured surface for 3 minutes until the dough is smooth.
- The dough should be tacky, but if it is sticking to the counter, sprinkle a small amount of flour over the dough.
- Cover with a clean, damp towel for 1 hour.
- Fermentation:
- Transfer to a bowl. Use fingers and spread a few drops of water over the top of the dough. Cover and put in fridge for 24 hours.
- Day two steps:
- Remove dough from bowl and compact it slightly to get any air out.
- Put on unfloured surface and gather into a ball.
- Cut dough into 2 pieces, 13oz (370 grams) each.
- Ball the dough till smooth.
- Set the 2 balls on a pan, 3in apart. Cover and put in fridge for 24 hours.
- Day three steps:
- Take dough out of fridge and let rest for 1-2 hours, till the dough is between 60-65 degrees
- An hour before cooking, turn the oven to 500 degrees and put the stone in.
- When ready, shape the dough by creating a ridge around the outside then start stretching the dough to a 12 in circle.
- Transfer to a well corn meal covered pizza peal, top and get into oven quickly
- After 3 minutes, check for any bubbles in the dough and burst.
- Put back in for another 3 min.
- Rotate the pizza 180 degrees and put back in for 5 min.
- Check the crust, if nice and crispy, remove.
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