Pizza is, arguably, the best food on the planet. When you combine dough that has just the right spring to it, with crushed tomatoes, tasty cheese, and the right combination of high quality ingredients, cooked to perfection - preferably outside over a fire - that first bite is bliss.
"Saturday Pizza Dough" by Ken Forkish - Taken from The Elements of Pizza
Yield: 3 Dough Balls. (Quantities in parentheses for single dough ball)
Ingredients:
- Water 90-100˚F: 350 gm (116gm)
- Fine Sea Salt: 15gm (5gm)
- Instant Dried Yeast: 0.5gm (0.2gm)
- Antimo Caputo "OO" Flour: 500gm (166gm)
Ingredients:
- Water 90-100˚F: 350 gm (116gm)
- Fine Sea Salt: 15gm (5gm)
- Instant Dried Yeast: 0.5gm (0.2gm)
- Antimo Caputo "OO" Flour: 500gm (166gm)
Process: Start by ~9:00am to cook same day.
1. Combine Ingredients: Add water to mixing vessel, dissolve salt and rehydrate yeast. Swirl to combine. Add flour
1. Combine Ingredients: Add water to mixing vessel, dissolve salt and rehydrate yeast. Swirl to combine. Add flour
2. Mix Dough: Stir flour into water, and then mix thoroughly using "pinching" method for 30-60 seconds. Let dough rest for 20 minutes.
3. Knead Dough: Knead on lightly floured surface for 30-60 seconds, and transfer to lightly oiled, tightly sealed dough tub. Let bulk ferment for 1.5-2hrs
4. Divide and Shape: Turn dough out of dough tub and divide into equal portions. Stretch/knead/shape for 20-40 seconds until you have a tightly formed ball. Repeat for remaining portions. Let secondary fermentation take place on a floured baking sheet covered in plastic wrap for approximately 6 hours. If you want to save a dough ball for later, put it in the fridge or freezer after 4 hours.
5. Stretch and Top: Define your crust by making indentations around the edge with your fingers, then lift, allowing the weight of the dough ball to stretch into a round. Dress it up with your favorite crushed tomatoes, cheese and toppings. I use semolina flour as a means of keeping the dough from sticking to the peel.
6. Bake: Bake in the oven of your choice at ~500˚F for about 10 minutes. My preferred approach is outside on the grill.
