Hijacking your comment to put out a pizza recipe, to get everyone healthier.
You also save a TON of money.
You'll never go to a pizza joint again, when you make a $3 pizza with fresh ingredients by hand, at home. Over a decade for me.
Make a full hydration poolish the day before (you can do this the same day, but you get more flavor with 18-24 hr rest in the fridge):
200 grams water
5 grams honey (or sugar, but honey is better)
5 grams yeast
200 grams All Purpose Flour
Use a 2qt or larger container with lid
Mix, rest at room temp (65-90°F) for 1 hour
Put in fridge overnight 18-24hrs.
This is where you can use it directly, after the 1 hr rest.
When you're ready to make the pizza dough:
The poolish you made
300 grams Bread Flour
300 grams water
20 grams salt
200 grams All Purpose Flour
I suggest a mixer or bread maker to mix it... unless you like doing the whole stretch thing.
Mix for 15 min... let it autolyse.
Shape and stretch into a loaf, and let it sit for 1 hr, covered with a damp cloth, or cloiche.
Break in 4-6 dough balls.
Top it as you like it.
Don't use a pizza stone, look for a pizza steel. Do not use pizza steel recipe, this one is better, theirs is doughy, this is NY Style.
If you want a Chicago style pizza, use the Pizza Steel 72 hour recipe.
Hijacking your comment to put out a pizza recipe, to get everyone healthier.
You also save a TON of money.
You'll never go to a pizza joint again, when you make a $3 pizza with fresh ingredients by hand, at home. Over a decade for me.
Make a full hydration poolish the day before (you can do this the same day, but you get more flavor with 18-24 hr rest in the fridge):
200 grams water
5 grams honey (or sugar, but honey is better)
5 grams yeast
200 grams All Purpose Flour
Use a 2qt or larger container with lid
Mix, rest at room temp (65-90°F) for 1 hour
Put in fridge overnight 18-24hrs.
This is where you can use it directly, after the 1 hr rest.
When you're ready to make the pizza dough:
The poolish you made
300 grams Bread Flour
300 grams water
20 grams salt
200 grams All Purpose Flour
I suggest a mixer or bread maker to mix it... unless you like doing the whole stretch thing.
Mix for 15 min... let it autolyse.
Shape and stretch into a loaf, and let it sit for 1 hr, covered with a damp cloth, or cloiche.
Break in 4-6 dough balls.
Top it as you like it.
Don't use a pizza stone, look for a pizza steel. Do not use pizza steel recipe, this one is better, theirs is doughy, this is NY Style.
If you want a Chicago style pizza, use the Pizza Steel 72 hour recipe.