08-18-2021, 09:04 AM
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#66
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Major
Drives: F15, E46 & M3, F82
Join Date: May 2016
Location: Desert SW
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Quote:
Originally Posted by ryan stewart
460g 00 (caputo) flour
300g of water at 100 degrees
1.5 teaspoon of salt
1.5 teaspoon of EVOO
just a little over a teaspoon of active dry yeast
Put the water in a 2 cup measuring cup to microwave to 100-110 (dont let it get over 114), mix in the yeast thoroughly, mix in the olive oil. Then let sit for about 10 minutes for the yeast to start doing their thing.
While the yeast is waking up mix the flour and salt in a big metal bowl.
Once the yeast is starting to make bubbles (honestly not really even blooming, just waking up and making sure they are alive) you can pour it into the flour mixture. Work that inside the bowl until it becomes a loose dough. Feel free to keep adding flour to the bowl if its sticking, the water will only take up as much flour as it can. Once its a loose ball of dough (aka one cohesive piece but can look ugly) let rest for another 10-15 minutes to hydrate.
Turn out on a heavily floured board and work that shit HARD. Like 6 minutes of real work, until the dough is as smooth as a babies butt and physically hard to work. Now is the time to make gluten, so do work, this is the critical stage IMHO.
Cut and shape into two smooth balls.
Now you can diverge, if its a quick dough get a towel damp with the hot water and drape it over the dough balls to keep them from drying out. Youll get decent rise in 4 hours but 6 would be better.
Or even better yet, throw a thin coat of oil on the bad boys, throw them in giant plastic bags or a covered pan, and throw in the fridge overnight to 3 days. The longer you get a more crispy texture and the yeast make a lot more flavor, think like that beery funk. If you do this just give dough an hour at room temp before you work it again.
Once youre ready knead it one last time but really JUST enough to distribute the bubbles based on your liking. Like giant bubbles in it like french bread (which you should) just barely work it a minute or so. If you like even bubbles like sliced bread do it like 3 minutes.
Roll, toss, top and throw on a 550-600 degree stone in a 900+ grill/oven for 2-4 minutes depending on how long it takes to cook the toppings and get a nice spotty char on the bottom and edges. Just give it a couple of minutes to set up before cutting.
Edit: Forgot to add, depending on your humidity you might have to keep adding flour to the board as you work it to keep the dough from sticking. As long as you give it a few minutes after adding flour the dough will soak it up and not be dry.
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Thanks Ryan!
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