It's always been hard to bake pizzas at home. I should know, I've been trying for years. But everything changed February 12, 2011. What was the difference maker?
Take a look >We love making pizza dough, and we especially love it when we use an alternative liquid inside our dough recipe. Today we used our favorite mountain water, Liquid Death. We love it to drink, so why not add this special water into our pizza dough? You will have to stay tuned to see if this water does anything special to our dough.
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500 grams organic bread flour
350 grams Liquid Death water
16 grams sea salt
1 gram active dry yeast
Combine dry ingredients into a bowl and whisk.
Slowly add Water, using a wooden spoon mix thoroughly.
Remove from bowl or keep in container and knead for 2-3 minutes to remove any clumps. Or gently push the dough into the counter. Trying to remvoe the dry clumps of flour.
Place dough in a bowl and cover with a damp cloth or plastic wrap, and let rest or bulk ferment for 24 to 72 hours in the refrigerator.
You want to let the dough rest for at least 4-5 hours at room temperature to relax the glutens....
