Pizza Dough
Chef: Nathan Peisto
Time: 30 min not counting fermentation
Serves: 2-4 people
Ingredients:
2.2 Lbs Artisan Bakers Craft Flour
2.2 Lbs Glenn flour
10 oz Starter
14 cups icy water
1.5 Tbsp salt
NOTE: THIS RECIPE IS VERY HIGH HYDRATION AND PRODUCES A MUCH SOFTER DOUGH THAN MOST FOLKS ARE USED TO WORKING WITH. THIS IS HOW YOU WANT IT TO BE.
Instructions:
Combine flour, starter and water in mixer bowl and stir on low for 2 minutes.
Add salt, increase mixer speed to mid-high and mix for approximately 8 minutes or until the dough audibly slaps around on the inside of the mixing bowl.
Oil the inside of a large Cambro food storage container and fill to ¾ with dough, leave in refrigerator for 24-36 hours.
Portion the dough into 260g pieces and roll into balls.
Leave balls in Cambro for 24-48 hours.
When ready to cook, remove dough balls from refrigeration at least 2 hours prior to cooking.
Stretch dough into 11” disks.