The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

The pizza videos are up

odinraider's picture
odinraider

The pizza videos are up

Finally, I have made the videos I have been promising. I hope these will illustrate my process, and help those who have not yet been able to make this dough work for them. I have simplified the process, and made it easier on your beloved mixers!

 

First, to build the dough, you will need both your paddle attachment and your hook attachment. Here is the ingerdients list:

Flour: 450 grams (100%)

Water - at room temperature: 360 grams (80%)

Salt: 9 grams (2%)

Yeast: 8 grams (1.75%)

Mix all the water with half the flour on speed one for five minutes.

Add the yeast, stir to dissolve. Repeat with the salt.

Add 1/4 of the remaining flour, and mix on speed one or two for two minutes. Repeat with the rest of the flour, for a total of four incorporations (eight minutes mixing)

Scrape the dough off the paddle, then use the hook. Mix on speed eight or ten for five minutes. Keep a hand on your mixer; it will try to jump off the counter and run away.

Dump the finished dough onto a lightly floured counter. Stretch and fold, then place in an oiled bowl and cover. Bulk ferment for one hour.

Put your pizza stone on the bottom rack of your oven, and turn the oven on to the highest setting. Let it heat while the dough percolates.

Here is the video:

http://youtu.be/XW_kwQ48GKk

Now to shape: Dump the dough onto a lightly floured counter. Divide into two equal(ish) pieces. Fold the cut side over itself and seal. Form a ball(ish) shape. Press your hands onto the edge, about 3/4 to one inch in, to form the crust ring.

Simply use gravity to allow the dough to stretch itself, moving it constantly. When the dough stops being pliable, move to the second ball to allow the first to rest and relax its gluten.

Place stretched doughs onto parchment for easy sliding.

Here are the vides:

http://youtu.be/9FlM6KblEdk

http://youtu.be/9vHp43HbOUI

Finally, you will top the pizzas. Give each crust a thin coat of oil before applying sauces or toppings. Vegetables should be precooked before using to remove some of their moisture.

To cook, reduce the oven temperature to 475, and spritz the dough with water before sliding onto the stone. Cook four minutes, then rotate the pizza and remove the parchment. Cook another four to six minutes, until the crust is brown and the cheese is melted. Let the pizza cool on a rack while the second pizza bakes. Enjoy!

Here is the video:

http://youtu.be/LbGD7C5iiYc