Makes 2 ~14 inch pies
Ingredients
- 500 grams bread flour
- 310 grams of water
- 14 grams of olive oil
- 12 grams of honey
- 12 grams of kosher salt
- 0.3 grams of yeast (1/4 teaspoon)
- 14 grams of diastatic malt (Optional, improves browning)
Directions
1. Make the dough
Combine all of the ingredients in a stand mixer bowl and mix on low until an all of the ingredients are incorporated. Let the dough rest for 10 minutes, then mix on high for 5-7 minutes or until the dough windowpanes. The dough is finished kneading when it’s smooth, bouncy and its shape bounces back after pressing into the dough with your fingers. You should be able to squeeze it and pull it without any tearing.
2. Bulk rise
On a floured work surface, tighten up the dough by tucking the edge of your hand under the dough and pulling it towards you, moving your way around the edge of the dough to keep tucking the edges underneath. This will help to smooth out the surface of the dough and ensure an even fermentation.
Add a little olive oil to a large bowl or tub, spreading it around using your fingers to coat the container. Place the dough inside and cover with a cloth or the lid, and leave to bulk ferment at room temperature on your kitchen countertop for 3 hours. The dough is finished bulk fermenting when it’s at least doubled in size and has lots of air bubbles appearing under the surface.
3. Divide and cold rise
Portion the dough into 2 equal pieces. Shape each piece of dough into a ball using the same technique as tightening up the bulk dough.
Once shaped, place the dough on a floured piece of parchment paper. Then place the dough and parchment paper in a tupperware large enough for the dough to double or triple in size. Cover with the tupperware’s lid and place inside the fridge to cold prove for 24-72 hours. 48 hours has given me the best results so far.
4. Shaping the dough and baking the pizza
Take the dough out of the fridge at least two hours before you want to use it. Turn the oven on to its highest setting with the steel on the lowest rack at least 1 hour before you want to cook the pizza, longer is better. Ensure that there is a heavy dusting of cornmeal or semolina on the pizza peel before shaping.
After the dough has warmed up start to shape the dough by pressing down in the center and work your way towards the edges in a circular pattern until a crust has formed. Stretch the crust further by pulling it in a circular motion around the outside of the dough. Then you can stretch the dough the rest of the way in the air.
After stretching place the dough on the peel and dress the pizza. Be sure not to overload it. Add greens like arugula after baking.