@Bob_Soapdish
Pizza Recipe, as promised.
Let me know if you have any questions.
Mise:
Bob’s Red Mill Organic AP Flour; BRM AP
Bob’s Red Mill Active Dry Yeast
ALDI Carlini Brand Extra Virgin Olive Oil: EVOO
Sugar
Salt
Water
Measures:
375g BRM AP Flour
300g Water
17g Sugar (White Granulated)
10g Salt
10g Yeast
1-2Tbsp EVOO
Setup: 5-ish minutes
Heat water to 120F in microwave, add sugar (stir to dissolve), add Yeast,stir to incorporate. Cover with plastic wrap and let sit/bloom for fifteen minutes. Do not add EVOO yet.
In mixer bowl, measure flour and salt by weight, mixing to evenly distribute.
Mixing: 10-ish minutes
Pour water/sugar/yeast mixture into flour in mixing bowl.
Mix on medium speed until ingredients completely incorporate. When ingredients have fully incorporated, mix on medium high until entire dough mass pulls away from the sides of the mixing bowl and wraps the dough hook, adding the EVOO at this stage.
These two steps will take approx ten minutes.
Rest and Rise: 3-ish hours
First rise.
When dough has mixed and completely pulled away from side, remove dough hook and cover bowl, letting first rise happen for about half an hour to forty five minutes (depending on ambient temperature).
Second rise.
Fold dough to form a ball with a firm outer skin and place back in bowl, covering with a little EVOO to prevent drying. Wait for dough to roughly double in volume, approx forty five minutes.
Portion.
Flour your working surface and cut dough into portions you want, fold them so they have a firm outer skin and place on your floured work surface, lightly coat with EVOO to prevent plastic wrap from sticking and cover with plastic wrap until you decide to cook them off
Preheat oven to 350 to warm up pizza stone (approx 30mins); ten minutes before cooking, increase oven temperature to 425F.
Let your dough balls rise for about half an hour while youbprep your ingredients.
Enjoy!
