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Water-16 0z. (warm, but not mandatory--make it room temp or warmer)
Yeast (Instant)-1.5 tsp.
Bread flour-6 cups
Salt-1.5 tsp.
Malt syrup (optional)-.75 tsp. (3/4)
Olive oil-1.5 tbs.
Sugar-1.5 tsp.
In the order listed, put all ingredients into the bowl of a standmixer. Mix on low to medium for about 3 minutes. It should be fairly well formed dough--but it still needs some love. Remove from mixer and knead by hand for a minute or two. It should look like a smooth ball of dough. When it is smooth and well rounded--you need to decide on your options...
You can let it rise at room temperature until it is doubled in size--about two hours depending on temp-or stick it in your fridge overnight--until doubled in size.
This recipe should make...
Two 16" pizzas (with a pinch to spare--as in 5 oz.)
Three 14' inch pizzas
Four 12" pizzas (the perfect grilling size, lol)
All should be baked at 550--or grilled!!
um. ok. My oven does not go to 550. even on broil high the best it gets is 500. For those of s without pro ovens, what can we do to still make it come out right?
ReplyDeleteThank you for pointing that out--do 500 on the lowest possible rack setting. If the top is not browned enough--then hit broil until it looks good. After moving south and not being able to find good pizza--I started grilling mine. It gives you that high heat and the look we are used to, lol. But, it took much trial and error to achieve the "perfect" pie!! Which will absolutely be the subject of a later post.
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