This is my go-to homemade pizza dough. It makes enough for 3 large, thin crust pizzas.
(adapted from Artisan Pizza and Flatbread in 5 Minutes a Day)
(adapted from Artisan Pizza and Flatbread in 5 Minutes a Day)
2 cups lukewarm water (469 grams)
2 teaspoons yeast (7 grams)
1 tablespoon kosher salt (12 grams)
2 tablespoons sugar (26 grams; optional)
1/2 cup plus 1 tablespoon olive oil (124 grams)
3/4 cup whole wheat flour (113 grams)
4 and 1/3 cups unbleached, all purpose flour (562 grams)
1/2 cup cornmeal (94 grams)
2 teaspoons yeast (7 grams)
1 tablespoon kosher salt (12 grams)
2 tablespoons sugar (26 grams; optional)
1/2 cup plus 1 tablespoon olive oil (124 grams)
3/4 cup whole wheat flour (113 grams)
4 and 1/3 cups unbleached, all purpose flour (562 grams)
1/2 cup cornmeal (94 grams)
- Measure the dry ingredients in a large, lidded container. Put on the lid and shake until everything is thoroughly mixed.
- Add water and olive oil and stir until combined. No kneading necessary. You may need to use wet hands to mix in the last bits of flour at the bottom.
- Cover (not airtight), rest at room temperature for about two hours, then stash in the fridge. If you need to leave the house right away, you can put the dough in the fridge right after mixing. But without that initial 2 hours at room temperature, it won’t be ready to use for about 24 hours.
- The dough is technically ready to use after that first rise, but it is easier to handle when cold, and flavor develops the longer it sits. Use any time after its overnight fridge rest, up to 10 days later. The dough will develop in flavor but slowly lose its ability to rise. But with flatbread, that’s not a big concern.
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