Pizza Volume 01: A guide to your pizza-making journey and other outdoor recipes

Every dough in this book, except Chicago Deep-Dish Dough, follows the basic sequence you’re about to go through: • Weigh out ingredients • Activate yeast in warm water • Combine flour and malt (if using) • Hydrate flour with ice water • Add yeast and water • Add starter (if using) • Add salt • Add oil or other fat (if using)

Makes enough for four 10-inch pizzas 1 envelope (2¼ teaspoons; 9 grams) active dry yeast 1 cups warm water (105° to 110°F) 5 to 5½ cups bread or other high-protein flour, preferably organic and freshly milled, plus more for dusting 2 teaspoons (12 grams) fine sea salt Extra virgin olive oil, for greasing the bowl

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

Since many different styles of pizza are featured in this book, it required creating various dough options—a menu, so to speak, of choices that can be applied as needed. Some doughs are wetter than others, some are leavened by natural wild yeast starters (sourdough) and some with commercial yeast, while others incorporate whole-grain or even nontra