Pizza Volume 01: A guide to your pizza-making journey and other outdoor recipes
In this recipe, we use the delayed salt method. This gives your starter time to become active and your flour time to absorb water before the salt is added. When the hour is up, uncover your dough and place the salt on top. Sprinkle a little water over the salt, then gently start pulling the salt through the dough. This should take about 30 seconds,
... See moreJustin Gellatly, Louise Gellatly, Matthew Jones • Baking School
Cover the bowl with a plate or some plastic wrap so moisture can’t sneak out, and leave it alone for about 3 hours at room temperature. By this point the dough should have blown up like a balloon to about twice its size. Now put it in your fridge, and leave it there for at least a day, but anywhere up to a week is fine. (If you’re feeling ridiculou
... See moreJosey Baker • Josey Baker Bread
Mix by hand, wetting your working hand before mixing so the dough doesn’t stick to you. Use the pincer method alternating with folding the dough to fully integrate the ingredients. The target dough temperature at the end of the mix is 77°F to 78°F (25°C to 26°C).
Ken Forkish • Flour Water Salt Yeast
In this book’s Dutch-oven levain bread process, I have you make up a starter from a refrigerated levain. The final starter feeding on Day 2 has you remove about 400 grams of starter (leaving behind 50 to 60 grams for the buildup for the final dough mix). So, let’s make pizza dough with that extra starter. There will be zero waste and a very good do
... See moreKen Forkish • Evolutions in Bread
Make sure you are working with a mature dough ball, according to each recipe’s instructions. It should take very little effort for it to stretch out to the dimensions of a pizza. If it’s too elastic, the dough needs more time. When working with the pizza doughs in this book, flour is your friend. Generously flour your work surface, then leaving abo
... See moreKen Forkish • The Elements of Pizza
You cannot exactly replicate the methods of Neapolitan pizzaiolos and expect to get their same results if you are baking in a home oven. That may seem obvious, but it’s significant. The AVPN rules state that the allowed hydration in a true Neapolitan pizza is between 55 and 59 percent of the flour weight. This makes a dough that is perfect for baki
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