April 13, 2020

Pizza Dough

1 ½ cups of lukewarm water
1 envelope of dry yeast
4 tablespoons of olive oil
1 tablespoon of salt
1 cup of whole wheat flour
⅓ cup of semolina 
⅓ cup of spelt
⅓ cup of corn flour
2 cups of unbleached all-purpose flour

Dissolve the yeast in the water and let it rest for five minutes

Add the salt, olive oil and the flours 

Mix well with a dough mixer. Beat the dough for eight to ten minutes in an electric mixer, at low speed, using the hook attachment

Transfer the dough to a slightly floured surface. Knead the dough for another 10 minutes

Cut the dough in two pieces and transfer them to greased containers. Turn the dough so that the oil covers both sides of the dough and allows it to expand during the rising process. Put the lid on the containers

Cover the containers with the dough using towels. It will take between two to three hours for the dough to rise and double its volume

Put the containers in the fridge and let the dough mature for at least three days, but no more than a week

On the day you are making the pizza, pull one of the containers from the fridge (or the two of them if you are making two pizzas) 3 to 6 hours before the planned eating time. Let it get back to room temperature and rise again. It will not rise as much as the first time, but it will get some bubbles going

An hour before eating, put the pizza stone in the oven and turn it at its highest temperature (525°F or 550°F)

Flour a working surface slightly and transfer the dough there. Using your hands expand the dough into a large circle. You can also use a rolling pin to open the dough. It will probably going to "kill" some of the bubbles and make the final result a little less fluffy, but it's great this way nonetheless

Fold the dough in three and quickly transfer it to a pizza screen
Make some indentations using a fork. This will prevent bubbles when the dough is exposed to high heat

Using a pizza peel, transfer the pizza screen with the dough to the pizza stone. Bake for 3-4 minutes. Use a metal spatula to check if the dough is releasing from the screen. If so, use the pizza peel to remove it from oven and remove the screen from under the dough
Put the dough back in the oven. The total par baking time is 6 minutes so depending on how long the dough needed to be in the oven for the first part, complete with another 3-2 minutes until the dough gets slightly brown. 

Remove the dough from the oven

Cover the pizza with your favorite toppings

Put the pizza back in the oven for another six to seven minutes and it's ready to be enjoyed!!

Bom apetite!!







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