Pizza Dough

Pizza Dough

Chef: Nathan Peisto

Time: 30 min not counting fermentation

Serves: 2-4 people

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INGREDIENTS

  • 2.2 Lbs Artisan Bakers Craft Flour

  • 2.2 Lbs Glenn flour

  • 10 oz Starter

  • 14 cups icy water

  • 1.5 Tbsp salt

METHOD:

  1. Combine flour, starter and water in mixer bowl and stir on low for 2 minutes.

  2. Add salt, increase mixer speed to mid-high and mix for approximately 8 minutes or until the dough audibly slaps around on the inside of the mixing bowl.

  3. Oil the inside of a large Cambro food storage container and fill to ¾ with dough, leave in refrigerator for 24-36 hours.

  4. Portion the dough into 260g pieces and roll into balls.

  5. Leave balls in Cambro for 24-48 hours.

  6. When ready to cook, remove dough balls from refrigeration at least 2 hours prior to cooking.

  7. Stretch dough into 11” disks.

NOTE: THIS RECIPE IS VERY HIGH HYDRATION AND PRODUCES A MUCH SOFTER DOUGH THAN MOST FOLKS ARE USED TO WORKING WITH. THIS IS HOW YOU WANT IT TO BE.