Acreage for Chores

Pizza Dough This recipe began during the W. Bush administration and evolved over twenty years. First I switched from bread machine to stand mixer, then dropped the sugar, then put it under version control back in 2020. Topping suggestions at the bottom.

Ingredients

  • 640 g Bread Flour
  • 7 g Active Dry Yeast
  • 14 g Kosher Salt
  • 450 ml Ice Water
  • 30 ml Olive Oil

First Rise

The night before

Place flour, yeast, and salt in the stand mixer with the paddle attachment. Mix ingredients for a few minutes on lowest setting. Slowly pour in the water. Turn the stand mixer to medium low speed and mix until barely combined.

Let the dough relax for about 30-45 minutes, depending on humidity.

This next part can be done by hand or with the stand mixer.

Stand mixer: After the dough has relaxed, replace the paddle attachment with the dough hook. Pour in half of olive oil and turn the mixer to medium. Knead the dough for 7-8 minutes until it has a silky, smooth texture.

Pour the remaining T olive oil on a work surface and knead the dough to remove any remaining air pockets to form taut ball.

Knead by hand: Pour 1 T olive oil onto the work surface. Dump the dough out onto the work surface. Working quickly, knead the dough by pulling corners to their opposites and pressing down. Pour additional olive oil over the dough as you work. Keep kneading in this manor until you have pushed out air pockets and the dough is a silky, smooth texture.

Place the dough into a well oiled bowl, cover and place in the fridge to rise for 12-18 hours.

Second Rise

2-3 hours before

Remove the dough from the fridge a few hours before you're ready to start cooking. At this point the dough should weigh around 1,000 grams. Divide it into four equal parts roughly 250g each. On a floured surface form each part into a round ball, working out air pockets as you go. Place each dough ball in a lightly floured bowl and cover for a few hours.

Assembly

Flour your work surface and pizza peel.

Remove the pizza dough onto the floured surface. Starting from the center push the dough with your finger tips leaving a thicker edge for the crust. Once you have a thick circle, pick up the dough and begin stretching the dough gently with your knuckles, turning the dough to stretch evenly all the way around.

Place pizza stone in the oven according to configuration below. Turn the oven up to 550 or as high as it will go and pre-heat for at least one hour.

2 pizza stones configuration (recommended): Place First pizza stone on highest rack upside down and second pizza stone on middle rack.

Singe pizza stone configuration: Place the pizza stone on the second highest rack in the oven.

Baking

Sprinkle some bread flour over the pizza peel and your pizza stone.

Once you have a 12-14 inch pizza, stretch it across the pizza peel, making sure that you can slide it about when gently shaking the peel.

Move quickly to assembly your pizza. Then slide it off the peel onto the stone and bake for 7-9 minutes (depending on your oven temp and setup).

Topping Suggestions

Rummel Classic
Rummel Supreme
X-Vul Supreme