Community Bake - Pizza
We're going to sneak in a special Community Bake (CB). Every body likes a da pizza! The promised Swiss Farmhouse Bread will be featured towards the end of July. But for now, “When the moon hits you eye like a big pizza pie, that’s Amore..."
In researching all things pizza, it is obvious that great pizza is a extremely subjective thing to each individual. Everyone has their own opinion. With that in mind we are going to throw this CB wide open. Use whichever formula and process that you like. For those that want to try a tested formula, see The RoadSide Pie King's go-to dough. It is posted in both Instant Dry Yeast and Sourdough versions. The spreadsheet is set to a Total Dough Weight (TDW) of 350 grams, which should be suitable for a 12" pie. If anyone is interested in a larger size dough, I can post a link to my spreadsheet. The TDW can be changed to any weight you desire. Let me know if you are interested. The spreadsheet was built in Excel.
Instruction for the YEASTED version - - - NOTE - - - If using the sourdough version you may have to adjust the amount of levain. At 7.5% PreFerment Flour (PFF) 24- 48 hr. retard should work. For longer retardation, it might be best to reduce the PFF to 5 or even less. A little goes a long way.
(1) In your mixer bowl(or by hand) dissolve the Starter or yeast in all of the Final Dough Water except the HOLD OUT Water. (2) Mix in the flours until well hydrated (3) Allow to fermentolyse for 1hr (4) Mix in the remaining HOLD OUT Water, salt, sugar, and malt (if using), mix until well-incorporated. (5) Slowly drizzle in the oil until well combined. (6) Beat or knead by hand until dough is moderately developed. The dough will be sticky and elastic. If kneading by hand, use slightly wet hands and avoid adding more flour. (7) Oil your hands and a suitable container. (8) Shape into a tight ball (9) Cold ferment in the refrigerator for 24hr-48hrs. (10) Remove to warm up to room temp 1hr or so before use, or you can ferment at room temp. for 6hrs. 1(11 Stretch the balls into your desired size skins (see video below), top and bake at 500F-550F (as high as your oven will go) Until the crust is browned and the cheese has melted. Spin the pie at least once to avoid burning due to oven hot spots. I have included a link to a skin stretching tutorial. Watch this video, more than a few times then go through the motions in your head. If you can see it in your mind's eye, you too can be a home oven pizzaiolo!
I plan to add videos and other resources here as they become available. Check back often
- How to top a pizza
- How to stretch a pizza dough
- How to open a dough ball NOTE - I haven't tried this one, but it does look interesting and easy. For any dough ball it is important to rest the cold dough before stretching it out.
- How to properly hydrate a dough that uses oil
- How to grate soft cheese
- More links coming...
By-the-way - a great pizza forum for researching all things pizza is www.pizzamaking.com . The pizza bakers on that site have been extremely patient and helpful towards me. I ask a lot of questions :-D
In an attempt to keep things tidy on the CBs, it may be best to make a single reply and use that reply for all of your bakes. When you want to post your second bake you can simply edit your initial post and add the second bake. I would advise adding the additional bakes to the top of the page instead of the bottom. This way when the users goes to your post the updated section will be first seen at the top. By-the-way; whenever you edit any post, that post will automatically be listed at the top of the "Recent Comments" section on the home page and visible to all. As an example see my post below, titled Dan's Pies. All bakes will be published to that original post. Hopefully the post will be a little easier to navigate as they have a way of getting enormous.
Let's have a blast and have a great time learning...