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11 hours ago, sartoric said:Thanks for the details @shain. I want to try these, love google, but can't quite get my head around hydration with baked products. Could you please estimate quantities of bread flour and water for this non baker ?
10 hours ago, Anna N said:Perhaps even a full recipe? That crust does look amazing!
Thank you!
EDIT: I moved the recipe here:
1 hour ago, sartoric said:Thanks for the details @shain. I want to try these, love google, but can't quite get my head around hydration with baked products. Could you please estimate quantities of bread flour and water for this non baker ?
1 hour ago, Anna N said:Perhaps even a full recipe? That crust does look amazing!
Thank you!
That's the rough recpie, I'll edit it later, when I will have some more time:
For 3 medium pizzas (4 large-ish slices each) or 2 large pizzas (I recommend that you stick to medium).
- 425g (15oz) flour
- 272g (9.6oz) room temp water (based on hydration percentage: 272=425*0.64)
- 6.5g (1/2 tsp) salt
- 12g (1 tbsp) sugar
- 21g (2 tbsp) olive oil
- 6.5g (2 tsp) instant yeast (or 2.5g dry)
Make sure to kneed well -
Using a mixer, knead 6min, let rest 10 min, knead 6min more, or until well developed.
If using your hands, it's better to knead more times, for shorter periods and shorter rests in between.
Put in the fridge at least overnight.
Then devide and shape into tight balls while the dough is cold. Use semolina or flour as needed, try not to over use it, but it's better then having it stick.
Place the balls on a generous dusting of semolina or flour so it won't stick to the surface. Keep it covered, I use an upside down bowl,but a dusted towel will work.
Let it rise for 1 to 2.5 hours (1 in summer, 2.5 in winter). Unlike bread it's better to overproof a little then to underproof.
Don't forget to preheat your oven at least 40 minutes before bake time (even more if you use a stone instead of steel). You want as high as your oven will go, mine gets to ~270C).
When the dough is risen, puffed and slack - Place a parchment over a peel or upside down oven sheet.
Shaping takes a little practice and is up to personal preference. There are good videos online.
Take a ball and dust lightly. Flatten it gently, don't remove much air. Do pinch any large bubbles. Put the dough on your closed fist and gently shake to extend the dough edges downwards. Hold the dough with two hands, using your finger to grab it slightly inside from the rim, as to keep the air in it. Let gravity stretch the dough downwards, as you rotate it in the, much like a steering wheel, gently stretch the dough sideways between your hands as you do so (I hope this description made sense).
When the dough inside the rim is thin and almost, but not yet allowing light through, place the dough on the parchment. Lift the edges and stretch it to its full size and restore its circular shape.
Top as desired. Use cold ingredients, especially the cheese, which is also better cubed than grated.
I like to cut the corners of the parchment so to not risk it burning.
Slide the pizza and the parchment together into the oven and set the oven to top broiler/grill. Bake until getting slightly charred, but avoid browning the cheese.
Let the oven reheat a little (back in regular, non grill setting) before baking the next pie.
Please tell me if there is something you'd like me to clarify.
1 hour ago, sartoric said:Thanks for the details @shain. I want to try these, love google, but can't quite get my head around hydration with baked products. Could you please estimate quantities of bread flour and water for this non baker ?
1 hour ago, Anna N said:Perhaps even a full recipe? That crust does look amazing!
Thank you!
That's the rough recpie, I'll edit it later, when I will have some more time:
For 3 medium pizzas (4 large-ish slices each) or 2 large pizzas (I recommend that you stick to medium).
- 425g (15oz) flour
- 272g (9.6oz) room temp water (based on hydration percentage: 272=425*0.64)
- 6.5g (1/2 tsp) salt
- 12g (1 tbsp) sugar
- 21g (2 tbsp) olive oil
- 6.5g (2 tsp) instant yeast (or 2.5g dry)
Make sure to kneed well -
Using machine 6min 6min knead, 10min rest, 6min knead or until well developed.
Using hands, it's better to knead more times, for shorter periods and shorter rests in between.
Put in the fridge at least overnight.
Then devide and shape into tight balls while the dough is cold. Use semolina or flour as needed, try not to over use it, but it's better then having it stick.
Place the balls on a generous dusting of semolina or flour so it won't stick to the surface. Keep it covered, I use an upside down bowl,but a dusted towel will work.
Let it rise for 1 to 2.5 hours (1 in summer, 2.5 in winter). Unlike bread it's better to overproof a little then to underproof.
Don't forget to preheat your oven at least 40 minutes before bake time (even more if you use a stone instead of steel). You want as high as your oven will go, mine gets to ~270C).
When the dough is risen, puffed and slack - Place a parchment over a peel or upside down oven sheet.
Shaping takes a little practice and is up to personal preference. There are good videos online.
Take a ball and dust lightly. Flatten it gently, don't remove much air. Do pinch any large bubbles. Put the dough on your closed fist and gently shake to extend the dough edges downwards. Hold the dough with two hands, using your finger to grab it slightly inside from the rim, as to keep the air in it. Let gravity stretch the dough downwards, as you rotate it in the, much like a steering wheel, gently stretch the dough sideways between your hands as you do so (I hope this description made sense).
When the dough inside the rim is thin and almost, but not yet allowing light through, place the dough on the parchment. Lift the edges and stretch it to its full size and restore its circular shape.
Top as desired. Use cold ingredients, especially the cheese, which is also better cubed than grated.
I like to cut the corners of the parchment so to not risk it burning.
Slide the pizza and the parchment together into the oven and set the oven to top broiler/grill. Bake until getting slightly charred, but avoid browning the cheese.
Let the oven reheat a little (back in regular, non grill setting) before baking the next pie.
Please tell me if there is something you'd like me to clarify.
