Stir the yeast mixture with your finger then pour it over the dough. Sprinkle the 20 grams of salt over the top of the dough. Combine the 1,000 grams of flour and the remaining water in a 12-quart round tub. Add about 3 tablespoons of the water to the yeast and set aside. Put 2 grams of yeast in a separate, small container. Measure 700 grams of water at 90 to 95 degrees into a container. The resulting flavors will be delicate, sweet wheat, and ideal for combining with high-quality tomatoes and toppings.Ģ0 g. If 00 flour isn’t available, use the best-quality all-purpose white flour you can obtain. The crust will showcase the flavor of the flour, so it’s best to use a good flour, preferably soft white 00 flour, Caputo brand if you can get it. I do think drizzling olive oil on the dough after the pizza is baked is a great idea. Therefore it bakes up crisper, with more open holes in the perimeter of the crust, which is how I like it. Note that the dough doesn’t include olive oil, as pizza doughs often do. What I often do with this recipe is make pizza two days in a row, or pizza one day, and the next day make focaccia, perhaps to serve alongside a meal, as a predinner snack, or for lunch. It’s even better if you refrigerate the dough balls overnight and make pizza the next day. This recipe is ideal if you want to make dough in the morning and bake pizza that evening. Makes 5 340-gram dough balls, each of which will yield a thin-crust pizza-stone pizza about 12 inches in diameter or a thick-crust iron-skillet pizza. And the best part is that I have four more balls of dough in my fridge to experiment with later in the week. Was it great? I have a feeling Forkish would think not, getting all Goldilocks about how the crust was too tough or too chewy or too thick or not airy enough, but for me, it tasted pretty good. After shaping the dough and placing it on a floured pizza peel, I spread some garlic that I’d roasted to the consistency of a paste, topped it with a thin layer of marinara sauce, added lots of shredded mozzarella and torn basil and placed it on the piping hot pizza stone in the oven. When it came time to use the dough, mine looked like his dough in the pictures (for the most part), so I chose to remain optimistic and assumed my dough was going to be great. On the whole, the recipe isn’t hard, but many of Forkish's techniques such as shaping and proofing require reading other sections of his book, for he covers bread-making as a whole, illustrating (pictured, above) certain techniques that you will continue to use in most every bread you’ll ever make. So, when it came time for Sauce’s By the Book bread-themed cookbooks, I figured that learning to make pizza dough sounded like the most realistic and satisfying first step for a beginning bread baker like myself. From Ken Forkish’s book, Flour, Water, Salt, Yeast: The Fundamentals of Artisan Bread and Pizza, I chose his recipe for same-day straight pizza dough because for me, when it comes to baking, prepping anything in advance usually just means we get take-out instead. I love pizza, though, and my husband and I received a beautiful pizza stone and peel for our wedding, which we frequently use … but only with store-bought dough that we then top with our own ingredients and consider homemade. The number of minutes it took me to find instant dried yeast in the grocery store (an embarrassingly high number) is inversely proportional to my level of experience in making pizza dough, or any dough for that matter.
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