Instruction manual

Page 19
isn’t necessary for creating a non-stick surface, we use a little semolina
with parchment because it creates a crisp and delicious crust. If shaping
on a peel, use a more generous layer of semolina so the pizza won’t
stick. Shaping on parchment is easier than a peel, because the dough
will stick to the parchment and not spring back when stretched, yet once
the pizza is baked for a minute or so, the non-stick properties of the
parchment kick in and the pizza slides off the paper effortlessly.
Keep the crust not being worked on covered. Place a dough ball seam
side down in the semolina, and with oiled ngertips tap the dough down
to form a disc. Gently stretch the dough into shape, leaving a thicker rim
at the edge and focus on stretching rather than pressing down. This can
be done either by stretching with oiled ngers from the top of the dough,
or by sliding the underside of the dough over the backs of oured hands
and stretching gently from side to side. When nished, cover with an
inverted pan or bowl and work on the other pizza.
Top and Bake the Pizzas. If desired, cover the crusts and allow to proof
for 30 minutes on the counter in order to create the most open crumb
possible in the border of the pizzas (this is optional, but is built into the
timetable). If the pizzas were shaped on a peel, it is best to omit the 30-
min rise to help avoid sticking to the peel. Add toppings and bake on the
pizza stone for 8-10 minutes, using a peel or the back of a sheet pan to
transfer the pizzas to the oven. About half way through the baking, rotate
the pizzas to promote even browning and slide out the parchment so the
pizza nishes baking directly on the stone.
Variation- Quick Pizza Crust
This method creates a warmer dough that is ready to bake in just two
hours. The avor is still good, though not as rich and fully developed as
the mix-ahead version. With avorful toppings the pizzas are delicious.
Use the same ingredients and procedure as above, except use lukewarm
(100F/38C) water. Let rest at room temperature for only ten minutes, and
omit the refrigerator time. Directly after stretching and folding the dough,
divide it in half, round into balls and transfer to a pan or bowls. Proof the
pre-shaped crusts at 85F/29C for about one hour and ten minutes, then
shape and bake.
If the optional 30 minute rise after the crust is stretched to its nal shape
is omitted, the pizzas can be ready to bake about two hours after mixing
the dough.