Pizza Dough

What??? No pre-ferment?

This is what I do. Tweaked a little from a recipe I found online

PIZZA DOUGH


4 pizza doughs
378g warm ~98ºF temperature water
1 tsp active dry yeast
638g bread flour
2.5 Tbsp olive oil
2 tsp salt
2 tsp honey

8 pizza doughs
765g room temperature water
2 tsp active dry yeast
1275g bread flour
? cup olive oil
4 tsp salt (36g)
4 tsp honey


INSTRUCTIONS

STEP 1:
Add yeast to room temp water (if doing 8 doughs) or barely warm water (if doing 4 doughs-approx. 98ºF) in a large bowl, and set aside. Get another large bowl and weigh out the flour.

STEP 2:
Add olive oil to the water and yeast. Add generous amounts of the flour mixture to the water mixture 1 cup at a time (if machine mixing). Add the honey. If hand mixing/kneading, pour all of the flour mixture into the water mixture. Add salt halfway through kneading to avoid killing the yeast. Knead/mix until reasonably together, not perfect.

STEP 3:
Place into a greased airtight container with enough room for dough to double in size. It's okay if it doesn't double in size while fermenting in the fridge. Cover top of dough with plastic wrap to prevent "elephant skin". Cover so the container is airtight.

Immediately move to the fridge to bulk ferment for a min of 12 hrs and max of 36 hrs.

STEP 4:
After bulk fermentation, cut into 9.5-10 oz dough balls (comfortable 12" medium pizzas) and place into airtight containers. If making pizza that night, allow dough balls to sit at room temp for at least 2 hrs before stretching. Dough balls can continue to individually ferment in the fridge for up to 1 week.

I've posted it before, but i use the dough recipe from Ken Forkish in the book Flour Water Salt Yeast.

Same day, is great, the overnight is even better. I may make some tonight, actually and make pizzas tomorrow.



And here is a link to his overnight dough. LINK

3 cups flour
3/4tsp sugar
~more than 1/4tsp yeast
1 3/4tsp salt
1 1/8 - 1 1/4cups water

Mix
Let sit for 18-24 hrs
Divide and let proof for 45min to an hr

Makes 2 ~12” pizzas

Check Brian Lagerstrom on YouTube. Changed my pizza game. That and getting a 3/8” steel.

quote:

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Pizza isn:t worth that effort. I could ne wrong tho

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It's worth the effort for 4+ pies.

A huge family pizza party is so much fun.

What style of pizza do you want to make?

I am making a NY style pie.