(yield 2 X 12-14” pizzas)
Ingredients:
A) 8gr Active Dry Yeast (2 ½ tsp)
300ml Warm Water (110 F) (1 ¼ - ½ c)
B) 400gr “OO” Flour (3c)
5gr sea salt
C) Olive Oil
Preparation:
1. Combine (A), stir to dissolve, let stand until creamy
2. Combine (B) in another bowl.
3. Using a whip, add about 1 Cup of (B) to (A), whip to form a smooth batter.
4. Begin adding remaining (B) using a wooden spoon or by machine with a paddle (beater) attachment.
5. When all of (B) has been added, turn dough onto a lightly floured board to knead or attach dough hour to mixer, knead for 6-8 minutes until dough is elastic & smooth, additional sprinkles of flour may be added if dough is too sticky.
6. Place dough in an oiled bowl, cover with plastic wrap and leave until doubled, 1 ½ - 2 hours
7. Turn out dough, divide into half, round up and relax covered for 10 minutes before shaping.
8. Shaped dough gently by hand, apply toppings and bake directly on pre-heated pizza stone at 500 F until crispy & bubbling, 8-10 minutes.
9. Allow pizza to cool slightly on a wire rack before cutting.
NOTE: to maintain the light crispier character of this dough, handle it gently when shaping and try to avoid the use of a rolling pin.
* If “OO” Flour is not available use 200g Cake or Pastry Flour with 200g All Purpose Flour.
* Instant yeast may be substituted for active dry yeast, simply add it to the (B) ingredients leaving only water as (A)
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