Fish Food
INGREDIENTS
326 g All-purpose flour (King Arthur in the red bag) (pantry flour could also work)
326 g Bread flour (King Arthur blue bag) (pantry flour could also work)
424 g water, at 90 degrees F (if using pantry flour, 391 g to 408 g of water would be enough)
6.50 g instant dry yeast (or 2 tsp)
10 g kosher salt (or 2 tsp)
20 g olive oil (or 1.5 tbsp)
13 g sugar (or 1 tbsp)
DIRECTIONS
1
Combine all ingredients in the bowl of a stand mixer fitted with a dough hook. Knead on speed 4 for 7 minutes. You might also be able to kneed it using your hand for 7 - 10 minutes.
2
Shape dough into a ball and transfer to a greased bowl. Place into refrigerator and bulk ferment overnight.
3
Divide dough into 3 equal balls of about 375 g each. Place into individual greased containers (quart-size plastic takeout containers are perfect) and store in the refrigerator until ready to use.
4
When ready to bake, allow dough balls to rest at room temperature for one hour. Stretch into 12" pizzas and top as desired. Bake for 4-5 minutes until cheese is melted and crust is puffy and well browned.
CategoryCuisine, Italian, Pantry + Commissary
Ingredients
326 g All-purpose flour (King Arthur in the red bag) (pantry flour could also work)
326 g Bread flour (King Arthur blue bag) (pantry flour could also work)
424 g water, at 90 degrees F (if using pantry flour, 391 g to 408 g of water would be enough)
6.50 g instant dry yeast (or 2 tsp)
10 g kosher salt (or 2 tsp)
20 g olive oil (or 1.5 tbsp)
13 g sugar (or 1 tbsp)