Pizza Quest

You can adapt any of the refrigerated non-Saturday dough recipes in this book for pan pizzas. Here’s how: 1 Increase the total amount of water in the dough to 75 percent of the flour weight: 375 grams of water for 500 grams of flour (most of these dough recipes use 350 grams of water). 2 Instead of dividing the dough into dough balls after its firs

I made some refinements too, with recipes for smaller batches of dough than those that were in my first book, and for using smaller amounts of flour to start and maintain a levain. This book’s pizza dough recipes are streamlined, and they take less time to make than the pizza doughs in FWSY—but they make better pizza. I decided to abandon my bread

In this recipe I call for using 800 grams of dough, baked on a 12 by 17-inch baking sheet. However, you could also use two pieces of dough, each between 250 and 350 grams, and bake them in 9-inch cast-iron skillets.