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i usually double this recipe, then split it into 3rds to make the above pizzas.
i make it in the food processor and just pulse it a few times before autolyse, then for about 20s after autolyse. also i add a pinch of sugar to this recipe.
makes a 14” pizza
Flour (high-gluten, bread flour), 9.35 oz. (about 2 3/8 c.)
Water (62% hydration), 5.8 oz. (about 3/4 c.)
Salt, 0. 80 t., or a little bit over 3/4 t.
Oil, 0.57 t., or about 1/2 to 5/8 t.
Yeast (0.25% IDY), 0.22 t., or slightly less than 1/4 t.
flour + water + idy, autolyse for 10m
add oil, salt, pulse till mixed.
first rise on the counter in a large bowl covered with plastic wrap (6hrs to overnight)
then portion and put into containers, leave in fridge for at least 3 days.
2hrs before cooking, dust a surface and form balls, and let it come to room temp and double in size.
seems like a lot of work but thats baking for ya.
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