Instruction manual
Page 17
Rustic Pizza Crust
This easy recipe is our favorite pizza crust. The soft dough is a pleasure
to work with and forms a nicely raised border with a crisp crust and open
crumb. The dough can be mixed any time the day before, or on the
morning of making the pizzas. Mix the night before, then divide and proof
the next day after lunch.
Makes about 15 oz of dough, enough for two 10-12 inch thin crust pizzas.
Pizza Dough Volume Grams Ounces
Baker’s
Percentage
Unbleached AP our*
2 cups,
spooned
234 g 8.25 oz 92.9%
Whole wheat our 2 Tblsp 18 g 0.65 oz 7.1%
Water, ice cold 3/4 cup 179 g 6.30 oz 71.0%
Instant yeast 1/2 tsp 1.6 g 0.6%
Salt, preferably sea salt 1 tsp 5.6 g 2.2%
Olive oil, for kneading and coang containers
Semolina, for coang the underside of the pizza (oponal)
*Preferably an unbleached all-purpose our with 10-10.5% protein and
containing malted barley our, such as Gold Medal Unbleached AP or
Hecker’s Unbleached AP.
Equipment: Brød & Taylor Proofer, pizza stone.
Mix Ingredients. Before measuring the water, add ice and allow to chill.
While the water is chilling, mix the dry ingredients in a medium bowl,
being careful to put the yeast and salt in separate areas of the bowl.
Whisk or stir until well combined. Measure or weigh the chilled water, add
to dry mixture and mix with a spoon until all the our is moistened but the
dough is still rough and shaggy. Cover and place in the refrigerator for 20
minutes to hydrate the our and begin chilling the dough.
Develop Structure. Lightly oil a clean bowl, your hands, and the
kneading surface with olive oil. Turn the dough out and stretch into a
rectangle. Fold the rectangle like a business letter, then rotate the dough
and stretch and fold again, so that all four sides of the dough have been
folded to the center. Do this a second time, stretching the dough and
folding all four sides to the center. The dough should feel noticeably
rmer and smoother.