Pizza
The dough is based on the recipe for Pain à l'Ancienne.
This recipe makes one 12" pizza. For meat lovers, adding a bit of sausage transforms this recipe into yummy goodness! The dough must be prepared a day in advance.
Equipment
12" Silicone coated pizza pan
Pizza wheel
two mixing bowls
dough scraper
kitchen scales
Pizza Crust
Thin Crust
Combine the following dry ingredients in a bowl and mix with a wisk:
240g bread flourAdd the following wet ingredients and mix with a spoon:
1/2 tsp yeast
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp brown sugar
180g ice water (water stored in the refrigerator will do)
2 tsps olive oil
Thick Crust
Combine the following dry ingredients in a bowl and mix with a wisk:
320g bread flourAdd the following wet ingredients and mix with a spoon:
3/4 tsp yeast
1 tsp salt
1 tsp garlic powder
1 tsp brown sugar
245g ice water (water stored in the refrigerator will do)
1 tbsp olive oil
Preparing the Dough
Transfer the mixture to a second bowl, cover with plastic wrap, and refrigerate for 24 hours. This recipe utilizes cold fermentation and no kneeding is required.
The next day remove the dough from the refrigerator. Punch the plastic wrap with a fork so it can breath and let it set for 30 minutes. Heat the oven to 200° F. Turn oven off and leave the bowl in the oven for 20 minutes.
Remove the bowl from the oven and let it set for 20 minutes to cool. After the dough has cooled scoop it to the pan with a dough scraper. Pour some olive oil in your hands and spread the dough out to the dimensions of the pan.
Adding the toppings
Spread 1/2 cup pasta tomato sauce, at room temperature, and add toppings of your choice. Here are a few suggestions:
1/2 cup chopped onion, 1/2 cup chopped green pepper, precooked
4 sliced crimini mushrooms
1 1/2 cups grated cheese (mixture of mozzarella, parmesan, cheddar)
1 tomato, thinly sliced and placed on top
Baking Instructions
Set the pizza aside and warm the oven to 425° F. When it reaches temperature bake the pizza for 16 minutes. When done remove the pizza from the oven, place it on a wood carving board, and slice into individual pieces. Allow to cool briefly before serving.
When baking bread I use a pizza stone and this yields a nice bottom crust. For pizzas, however, I've found it best to skip the stone and simply use a pizza pan.