In general, it’s best to watch the dough rather than the clock. Cooler temperatures cause a slower fermentation and a longer rise time, while the opposite is true for warm temperatures. Water temperature and ambient temperature play a very important role in the timing of the bulk fermentation.This prevents a dry, tough skin from forming on the dough as it proofs, and it also minimizes sticking (especially if you plan on refrigerating the dough for a day or two). Also make sure to lightly grease the shaped dough balls and the plate they’re stored on. Lightly grease the bulk fermentation container to prevent sticking.No kneading in the traditional sense is performed. The dough is “folded” one time, about an hour after mixing, to develop the gluten and give the dough some structure.This will minimize sticking and make the process much easier. Lightly wet your hand when you’re initially mixing the dough and performing the fold.Here’s what I’ve found to be the most helpful: Once you learn how to handle it (and taste the finished pizza), I promise you won’t look back to the denser doughs you’ve made in the past. It’s a wet, slack, sticky dough that may be a far cry from what you usually work with. The high hydration dough is a huge part of what makes this crust so chewy, crispy and delicious- but it takes some getting used to. If you can't find 00 flour, any good all-purpose flour will work just fine! watch the video to see how to make this chewy pizza dough recipe: But in the case of great homemade pizza crust, flour type comes second to the key techniques outlined above. I'm a huge proponent of using the best ingredients I can find. Note on flour: Yes, high quality 00 flour will give you delicate flavor, chew, and delicious results. The result is a gorgeous artisan pizza with a crackly crisp crust and spots of char. These surfaces are preheated in your oven to absorb as much heat as possible. A surface that can get really hot: This could be a baking steel, pizza stone, inverted baking sheet or cast iron pan, or even an unglazed tile.For maximum flavor, you can let it slowly ferment in the fridge for up to 2 days. This pizza dough ferments for about 6 hours at room temperature. Long bulk fermentation: a small amount of yeast and a slow fermentation will help develop flavor and strength.The dough will also have enough structure to be shaped into a pizza and slid off the peel. But the dough won’t be so sticky that it feels impossible to work with. This will encourage a lot of gas bubbles, a chewy crust and a complex flavor. High hydration dough: I prefer to use a dough that is around 75% hydration (the percent of water relative to the amount of flour).There are 3 big factors that contribute to the best pizza dough: Believe it or not, you can achieve all of these qualities in your home oven with stunning results. So what exactly does it mean to have the best pizza crust? For me, a great artisan pizza has a complex flavor, big bubbles, a creamy crumb and crispy edges. The crust is the foundation (literally) of flavor and texture- you should make it as delicious as you can. I think it’s safe to say that pizza dough is one of the most important parts of a good pizza. As an Amazon Associate, I earn from qualifying purchases. It uses a high hydration and long fermentation time for maximum flavor and the perfect crackly, chewy texture. This artisan pizza dough will give you a billowy soft crust, blistered bubbles and a crispy bottom.
0 Comments
Leave a Reply. |