You guys asked for it so here it is! I really like this dynamic where I give you what you asked for so keep the comments coming!
As you know, I already had my banana bread, my sourdough and brioche phases in 2020. And now, I am living my most delicious phase. I’ve been reading a LOT about bread making during quarantine and I really wanted to “come up” with a recipe I could use for both pizza and focaccia so this is the one I think delivers the most. Note that you can 100% use whole wheat, all purpose or bread flour with this recipe.
INGREDIENTS (three pizzas)
500 gr of bread flour (you can also use all purpose flour or whole wheat)
350 gr lukewarm water
12 gr Kosher salt
3 gr instant dry yeast
3 gr granulated sugar (or any kind of sugar such as maple or agave syrup)
Note: I will use a stand mixer because I just got one and I really want to use it but you can mix everything by hand and get the same exact result.
1. Proof the yeast. Use three tablespoons of the lukewarm water and pour them in a small bowl along with the sugar and yeast. Let it rest for about 20 minutes, you want to make sure the yeast is active by noticing a foam cover as shown in the picture.
2. Mixing. Add the proofed yeast to the dough and mix until all the yeast is incorporated. Then add the salt and keep mixing for about 2-3 minutes in a stand mixer at low speed or 4-5 minutes if mixing by hand. You want to end up with a dough that does not stick to your hands or the bowl. Cover the dough with plastic wrap and let it rest in the warmest spot of your kitchen for 30 minutes.
3. Stretch and fold. Stretch the dough with one hand and fold it into itself just one time. Cover the dough with plastic wrap and let it rest in the warmest spot of your kitchen for 30 minutes. You will repeat this step as many times as needed until you notice the dough has double its size, this should take around 5 folds (2.5 hours).
4. Long fermentation. Now, use your scale or your good eye to divide the dough in thirds. you will use three- 1 quart deli containers greased with olive oil to store the three pieces of dough separately. Put the lid on and into the fridge overnight.
5. Ready to use. The next day, you will notice the dough has doubled in size again and it’s almost ready to use. Take it out of the fridge at least 1 hour before shaping for baking.
How to bake.
Pre-heat the oven at 500 F.
Use a steel pizza sheet, baking sheet or cast iron skillet. Add some semolina flour to the bottom of the skillet or sheet and add the content of 1 quart of pizza dough.
Shape the dough into a pizza disc and add a sprinkle of garlic powder and some dry oregano.
Add 3 tablespoons of marinara sauce, some dry mozzarella and your preferred toppings.
Bake at least for 12 minutes or to your liking.
You can store this dough in the fridge for up to 3 days and it will behave wonderfully. You can shape this pizza as thin as you want or as crusty as well, you will love it both ways!