1 - This recipe was gifted to me, and I don't know which book it came from. It is an improvement on the dough I have been making, which I've been finding disappointing.
2 - I've started to look deeper in these slow dough recipes and have tried this one, which made for some really good dough. Now, I don't know if it was that the toppings were wet, but the day after pizza bottom was quite wet. Still testing, but I did like this - 72 hour dough. Also, I learned that if using all purpose flour, to reduce the amount of water I use. So for 500g of flour, I should use only 330–340 g of water. Here are more references to this longer recipe.
330–340 g water (about 1⅓ cups) 1 1/2 cups/350g water (90F/32C)
2 3/4 tsp/15g salt
1/4tsp/.3g Instant dried yeast (Laura note = x1.33 for 4 big dough balls)
Scant 4 cups/500g white flour, preferably 00
- Combine the water and salt, stirring until the salt dissolves.
- Add the yeast to the water. Wait 1 minute to let it hydrate. Stir to dissolve.
- Add the flour and mix by hand.
- Use the pincer method (VIDEO) (just squeeze the dough to cut into 4 balls and then fold it back together).
- Do this for about 1 minute or until the internal temperature of the dough is 80F/27C.
- Let the dough rest 20 minutes, then knead it with a very light dusting of flour, for about 1 minute. The ball of dough should be smooth and only slightly tacky.
- Lightly oil a large bowl and set the ball of dough into it, seam down,. Cover tightly and let proof for 2 hours at room temperature (70F/21C). (HOW TO RECOGNIZE THIS PROCESS IS FINISHED?)
- Moderately flour a work surface about 2 feet wide. With floured hands, gently lift the dough and ease it onto the floured surface keeping a regular shape. Dust the top, then cut into 3 to 5 equal pieces. Shape into rounds.
- Place the dough balls on lightly floured dinner plates or a baking sheet, leaving space to allow for expansion.
- Lightly flour the tops and cover tightly. Allow to rest at room temp for 6 hours.
- Use within 4 hours.
Makes 3 regular or 5 thin-crust dough balls.
Bulk fermentation - 2 hours
Divide, shape and cover - 10 minutes
Second fermentation - 6 hours (4 in a very warm kitchen, more in a cooler winter kitchen)
Hold time for use at room temperature - 4 hours, or refrigerate to extend the use until the next evening
Sample schedule - Mix the dough at 9am, knead it at 9:20am, shape it into dough balls at 11 am, make pizza between 5 and 9pm. For next day pizza, refrigerate the dough balls 4 hours after they are made up, then leave them out at room temperature for 1 hour before making pizza.
Overnight cold ferment — your dough, translated
350 g water (90 F / 32 C)15 g salt
0.25 tsp (≈0.3 g) instant yeast
500 g white flour (00 if possible)
Day 1 — Evening (about 20 minutes total)
6:00 pm 5:40 — Mix
-
Dissolve salt in water
-
Add yeast, wait 1 minute
-
Add flour, mix by hand
-
Pincer method ~1 minute
-
Target dough temp ~26–27 °C
6:50 pm 6:30 — Rest (20 minutes)
7:10 pm 6:50 — Brief knead
-
1 minute, just to smooth
-
Dough should feel supple, not tight
7:15 pm 6:55 — Divide & ball
-
Cut into 3–5 portions
-
Shape gently
-
Light dust of flour
7:20 pm 7:00 — Refrigerate
-
Place dough balls on tray or plates
-
Cover airtight (important)
-
Into fridge at ~4 °C
No bulk proof at room temperature.
No waiting for rise.
Cold arrests things before they run.
Day 2 — Bake day
11:00 am–12:00 pm — Take dough out
-
Remove dough balls from fridge
-
Keep covered
-
Let warm 4–5 hours at room temp (20–22 °C)
What you’re looking for:
-
Dough softens and spreads slightly
-
Surface looks satiny, relaxed
-
When pressed, it springs back slowly
4:00–7:00 pm — Bake window
-
You now have several calm hours
-
Flavour is at its peak
-
Stretching is easier than same-day dough
No comments:
Post a Comment