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Pizza Dough

(Adapted from Jeffrey Hamelman's "Bread")



102 grams (Canadian) bread flour

60 grams water

1 gram fresh yeast (if your scale is accurate enough, 0.5 grams will be more than enough)


414 grams (Canadian) bread flour

289 grams water

9.2 grams salt

7 grams fresh yeast

26 grams extra virgin olive oil


A) Prepare Biga by dissolving yeast in water and adding flour. Cover and rest 12-16 hours.

B) Add all dough ingredients except biga and olive oil. Using a stand mixer with dough hook, mix/knead until dough is smooth (about 3 minutes in stand mixer).

C) Continue mixing/kneading, and add the biga in small pieces. Continue mixing/kneading for anothere 3 minutes.

D) Slowly add olive oil, and mix/knead until all the oil is absorbed into the dough, and the dough is smooth and elastic. In a stand mixer, this can take 5-10 minutes on slow speed.

E) Let rise until double in size. This dough will keep overnight in the fridge. ( I have succesfully stored it for up to 5 days, although it does lose some of the rising power after 3 days. The yeast flavour also intensifies).

Notes: the long kneading time is necessary because of the high quantity of oil used, and because you need to really work the glutten. Hence, my recomendation of Canadian bread flour. Depending on the humidity of your kitchen, you may need to add some more flour. Do not add any flour until after the olive oil has been added and you have needed the dough for at least 3-5 minutes. If the dough looks a bit wet, that is okay.

Shaping: avoid as much as possible the use of a rolling pin. Using a rolling pin will flatten the dough in such a way that you won't get a thin pizza with a nicely raised and chewey crust. Use your hands to shape the dough and stretch it out as much as possible. When it is big enough, start tossing the dough in the air. Push the dough up into the air using the palms of your hand, and pushing up in a twisting motion so the dough spins in the air. Catch the dough using the back of your fists and forearms. There are plenty of videos online demonstrating the technique. Because of the high glutten content and all the kneading, you should be able to toss the dough into a very thin pizza.

Bake in a very hot oven, preferably using a pizza stone.

To make pizza use your own sauces, topings etc. I use a basic uncooked tomatoe sauce of plum tomatoes (San Marzano if you can find them), salt, extra virgin olive oil, and fresh basil -- all lightly purreed together using a hand blender.

Tags: Pizza

Added by: IlanBaron

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