Sunday, April 28, 2013
Pizza dough, revised
With the death of my trusty Kenwood mixer, well not death but I need to order a couple of capacitors and get out the trusty soldering iron, I’ve had to revisit my trusty pizza dough recipe, I used to make a pretty standard 60% hydration dough but recently have been experimenting with the water content of the dough and have found nudging up the liquid content to 80% and adding about 5% fat, in the form of olive oil, has drastically improved my crust. I mentioned earlier, the trusty mixer is dead, and quite frankly I’ve become pretty lazy when it comes to kneading dough, I rely pretty heavily on it, and hey I broke a bone in my wrist so kneading is not that pleasant at the moment, excuses excuses, anyway this is my no knead method that doesn’t take 24+ hours but does involve a little more labour than mix and forget. It will require a good 3-4 hours of your time, but probably no more than 10 minutes of attention, the initial mixing, and then hourly folding, and by the end of it you should have a wonderful light puffy dough.
500 g flour
400 g warm water
25 ml Olive oil
5 g salt
2 g yeast
2 g sugar/honey
Stir together the water, sugar and yeast, let it sit until the yeast has bloomed and you have nice frothy mixture.
Mix together the salt and olive oil, make a well and pour in the yeast-water along with the oil. Set aside for 30-45 minutes, this will give the gluten a chance to hydrate.
After the dough has rested, and risen, probably about doubled, use a spatula to bring one edge up to the centre, rotate the bowl 90° and repeat until all four ‘sides’ have been folded over 3 or 4 times, let the dough rest for another hour and repeat. This is a long fermenting dough and the folding will be repeated 3 more times, about 4 hours rising time in total.
Pick off a lump of dough, roll thin, trying to use as little extra flour as possible, and cook in a very hot oven (250-300°C) on a pizza stone that has been preheating for 40-60 minutes until blistered and golden.