Description
The low inclusion rate of Leaven Wild Yeast or Leaven All Purpose in combination with a long, room-temperature fermentation creates a crispy & flavorful crust. It is perfect for those with limited refrigerator space as the dough requires no refrigeration.
Ingredients
Units
Equipment:
- Mixer
- Digital Thermometer
- Digital Scale
Ingredients (Amount – Baker’s %):
- 250 g all-purpose Flour (11-12.5% protein) – 50%
- 250 g 00 Flour (12-13% protein) – 50%
- 300 g room temperature Water (75℉ or 24℃) – 60%
- 15 g Kosher Salt – 3%
- 1.25 g Leaven Wild Yeast – 0.25% or
- 1.63 g Leaven All Purpose – 0.33%
Instructions
- Incorporate – Add water and flour to the mixing bowl and mix on speed 1 for 3 minutes or until incorporated.
- Autolyse & Mix – Allow the dough to sit in the mixing bowl for 10 minutes, undisturbed. At the end of the 10 minutes, add Leaven Wild Yeast or Leaven All Purpose and then salt to the dough. Mix on speed 1 for 2 minutes. Increase the speed to 2 and mix for 3 minutes. Increase the speed to 3 and mix for another 2 minutes. The desired texture of the dough will be less than smooth. Gluten development will be completed during the stretch and fold process. The desired temperature of the dough at the end of the mix is 75-80℉/24-27℃.
- Overnight Room Temperature Bulk Retard – After mixing, transfer the dough to an oiled container. Cover the container and allow the dough to rest at room temperature (70-75℉/21-24℃ ). Perform two stretch and folds 1 hour apart during the first 2 hours of bulk fermentation. After the final stretch and fold, let the dough retard in the coolest room in the house, preferably 65-70℉/18-21℃ overnight.
- Divide, Shape, & Proof – The following day, 20-24 hours after the dough was mixed, divide the dough into 3x – 270 g portions. Shape the divided dough into balls. Move the dough to the kitchen or a warmer room in the house, preferably 75℉/24℃, and let the dough balls proof for 4-6 hours.
- Stretch & Bake. After proofing is complete, the dough balls are ready to stretch, top, and bake. To bake, preheat a baking stone or steel in the oven at 550℉ (288℃). Once preheated, slide the pizza directly on the steel or stone and bake 12-14 minutes or until the crust is golden brown.
Notes
- Mixing speed and times may vary depending on the mixer. The following protocol has been adapted for a 4.5 qt. KitchenAid® or similar mixer using a dough hook attachment.
- Prep Time: 30
- Cook Time: 1200