So, I have been making this dough for a while, but it has just been this year that I learned a few things that make my own inexpert handling of the dough a lot easier, and perhaps even a bit tastier!
Oh, and, by the way, this wicked fine Donair, onion, and tomato pizza; topped with baby arugula with Parmesan and olive oil will be tomorrow’s post, say stay tuned.
Fortunately, as Julia Child used to say, “You are the boss of that dough!” so I normally
begin my dough the day before I plan on making the pizza and allowing it to rise and be punched back down a couple of times.
One of my first adaptations for this dough version, is that I have whisked Birch Smoked Salt into the flour, along with black and Aleppo pepper.
INGREDIENTS
•1 tsp yeast
•1/2 tsp honey
•2/3 cup warm water (110°)
•2 cups flour + additional as needed*
•1 tsp salt (Birch Smoked was lovely)
•1 tsp black pepper
•1 tsp Aleppo pepper
•Olive oil for the bowl
•Corn meal
Add the honey and the yeast to the warm water in a stand mixer bowl fitted with the dough hook, stir to combine, and let rest for 10 or 15 minutes, until the mixture has developed a nice bit of foam on the top.
Whisk the flour, the salt, and the peppers together in another bowl.
Add the seasoned flour to the yeast and honey mixture and mix on low until a soft dough forms.
Increase the speed to medium and knead for ten minutes, adding additional flour by the tablespoon, until the dough is smooth, elastic, and has cleaned the sides of the mixing bowl. I usually end up adding 1/4 to 1/2 cup (four to eight tablespoons) additional flour.
Note: how much extra flour you need is often dependent on the weather, and how humid or dry it is outside, even if your house is well insulated and air conditioned. For this batch, I ended up adding about 3/4 cup of additional flour to arrive at the “clean bowl” stage you see here.
Once the dough has come together and, as you can see, nicely cleaned the mixing bowl, add a tablespoon or two of olive oil to the bowl, remove the dough from the hook, shape it into a ball and place it in the bottom of the mixing bowl, turning so that all sides of the dough ball are lightly coated with the olive oil.
Cover the bowl tightly with plastic wrap and set aside in a warm spot for at least 90 minutes, until the dough has doubled in size.
Note: I’ve said it before and I’ll say it again here: if you cannot get back to check on the dough in the specified time, no worries. You can safely leave it in that warm spot for several hours or even overnight if needs be. Some folk claim that letting the dough double, then punching it down and doubling again makes for a better tasting dough.
It’s all good.
So.
Dough risen, we’re getting really close to making ‘za!
Heat your oven to 450°, add your pizza stone (ours is cast iron and truly a thing of beauty) and preheat for at least 30 minutes but up to an hour.
Punch down the dough and sprinkle corn meal on a large board.
Another cool new trick; I use a rolling pin to shape my dough, because it seems to go more smoothly, and I can then wrap the dough around the pin to transfer it to the pizza stone.
Last cool new trick; just after you’ve pulled your hot pizza stone from the oven and before you transfer the dough onto it, sprinkle some of the corn meal on the stone and use a silicon brush to spread it evenly around the pan. Just as the corn meal on the board helps to keep the dough from sticking, it will help the cooked pizza come away more easily from the stone.
Roll your dough around the pin, then transfer to the pizza stone.
Use your fingertips to spread out and nudge the dough into the shape of the stone.
Our cast iron stone has a lip all around, if you are using a more traditional, rimless pizza stone, go ahead and pinch the edges up to make a dough edge.
You are now ready to top and bake the pizza!
Check out my results, tomorrow!