Simple dough recipe I've developed over time. Fairly high hydration. 3 day cold ferment. Baked in home oven at 550⁰ for nine minutes. No stone or steel. Goes in on pan with olive oil and corn meal. Slide off pan after 4 minutes and finish on the rack.
Only other thing here is I've been experimenting with cheese on bottom and sauce dropped on top.
Just mozz, provolone and pecorino romano. Cheap ass pepperoni ( I know, better pep gets cups, etc… didn't come at me) delicious with chile flakes and hot honey.
by Carlos_Infierno
5 Comments
That dough looks great. Care to share?
Two cups King Arthur AP flour
One tsp active yeast
One cup water
Let sit in bowl for about 30 minutes
Add a dolup of olive oil (+/- about a tbsp)
One Tsp kosher salt
stir together
Over the course of a couple hours stir mixture in bowl intermittently. Dough will come together. When the texture looks good cover in plastic wrap and place in fridge for up to 3 days.
Let dough reach room temperature
Coat pizza pan with olive oil and sprinkle with corn starch ( or semolina).
Turn out dough onto pan.
If the dough is wet you might want to shape like a focaccia with olive oil mashing down with your fingers.
You can adjust hydration easily if you want it dryer to form in the traditional way. I like it wetter for crisper crust.
This is a simple no knead, no mixer recipe anyone can make with minimal equipment. Might take some trial and error if you’re not used to working with dough.
Nice!!! 😃
Looks tasty. Thanks for sharing your recipe.
Very nice!