ZachMendel
TVWBB Member
Yep, another pizza dough.
This recipe is based on a Brian Lagerstrom dough recipe. It adds a nice amount of oil and sugar to the dough to help with browning, texture, and flavor.
Makes 3 pizza dough balls
Ingredients:
540g lukewarm water (85 - 90 degrees F)
10g instant or active dry yeast
60g olive oil
70g sugar
860g All-purpose flour
24g Salt
Cornmeal
Pizza Toppings
Making the dough
1. Add yeast, olive oil, and sugar to water and let proof for 5-10 minutes
2. Meanwhile, add 860g all-purpose flour and 24g salt to the bowl of a stand mixer and mix to combine
3. Add the yeast mixture to the bowl of the stand mixer and mix slowly to combine fully, scraping the sides and bottom to incorporate all of the wet and dry.
4. Mix on high until gluten is fully developed and dough passes the windowpane test, about 10 minutes
5. Divide dough into 3 equal sized dough balls and shape into tight rounded balls.
6. Place dough balls in round containers into the fridge to bulk ferment at least overnight and up to 4 days.
Making pizza with it
7. On pizza day, take the dough balls out of the fridge 1-2 hours before pizza time to lose the chill.
8. Preheat a pizza stone or steel for at least an hour at the oven's highest setting.
9. To shape, dust both sides of the pizza dough with cornmeal and gently hand shape or roll out the dough with a rolling pin. The dough should roll out up to 12 inches depending on crust thickness preference.
10. Drag the dough onto a square of parchment cut to a bit larger than the pizza
11. Assemble your pizza. Follow your heart.
12. Cook the pizza on the stone/steel on the parchment paper, rotating to ensure even browning, about 11 minutes.
This recipe is based on a Brian Lagerstrom dough recipe. It adds a nice amount of oil and sugar to the dough to help with browning, texture, and flavor.
Makes 3 pizza dough balls
Ingredients:
540g lukewarm water (85 - 90 degrees F)
10g instant or active dry yeast
60g olive oil
70g sugar
860g All-purpose flour
24g Salt
Cornmeal
Pizza Toppings
Making the dough
1. Add yeast, olive oil, and sugar to water and let proof for 5-10 minutes
2. Meanwhile, add 860g all-purpose flour and 24g salt to the bowl of a stand mixer and mix to combine
3. Add the yeast mixture to the bowl of the stand mixer and mix slowly to combine fully, scraping the sides and bottom to incorporate all of the wet and dry.
4. Mix on high until gluten is fully developed and dough passes the windowpane test, about 10 minutes
5. Divide dough into 3 equal sized dough balls and shape into tight rounded balls.
6. Place dough balls in round containers into the fridge to bulk ferment at least overnight and up to 4 days.
Making pizza with it
7. On pizza day, take the dough balls out of the fridge 1-2 hours before pizza time to lose the chill.
8. Preheat a pizza stone or steel for at least an hour at the oven's highest setting.
9. To shape, dust both sides of the pizza dough with cornmeal and gently hand shape or roll out the dough with a rolling pin. The dough should roll out up to 12 inches depending on crust thickness preference.
10. Drag the dough onto a square of parchment cut to a bit larger than the pizza
11. Assemble your pizza. Follow your heart.
12. Cook the pizza on the stone/steel on the parchment paper, rotating to ensure even browning, about 11 minutes.
