Well, folks, here we go, embarking on a pizza-making adventure that'll blow your taste buds away. We're talking about crafting a Baking Steel pizza from scratch, and trust me, it's going to be nothing short of phenomenal. Now, let's dive straight into the world of dough.
This, my friends, is our 72-hour dough recipe, and it's the secret sauce (pun intended) to a perfect pizza. So, I've got my trusty dough container right here, and I've measured out 500 grams of the good stuff—organic red flour from Central Milling. This flour is the heart and soul of our pizza, and when it meets a scorching 500-degree oven on a baking steel, magic happens.
Now, to keep things precise, I'm using a digital scale because when it comes to baking, precision is your best friend. So, let's break it down. We've got our flour all set in the container—500 grams of it. Next up, we're adding a precise 16 grams of sea salt. I just toss it on the scale, and once it hits 16, we're golden. Give it a quick whisk, and we're off to a great start.
Now, here comes the secret ingredient, our active dry yeast, or as I like to call it, the "fresh mittens." We're talking about a mere one gram of this stuff. It's like the size of a dime. Pop it into the same container, give it a little swirl, and we're on our way. It's science, my friends.
Back to our trusty scale, we zero it out again, and this time, we're adding filtered water. We need 350 grams, and I like to pour it until the scale says we're there. A bit heavy? Not a problem, we can handle it. Now, it's time to work that dough. Spread it out, get it cozy in the container, and it's all coming together.
Here's a pro tip: one hand dry, one hand wet. It's like a tag team match with your dough. Gently press and mix, scraping off any dry clumps as you go. And hey, these containers are lifesavers; they keep the mess contained. After a couple of minutes, you're going to have a beautiful, well-mixed dough.
Now, let's clean up one hand, just a quick rinse, and back to the dough we go. Gently press it, scrape off the sides, and make sure it's all in there. It's like giving your dough a little love tap. We're making magic here.
A quick cover, and we're off to the counter. We're letting this baby rest at room temperature for a full 24 hours. After that, it's put into the fridge for one or two more days. This dough is getting a luxurious 48-hour fermentation, and that's the secret to its incredible flavor.
Fast forward to today; we've got our dough out of the fridge, and I'm going to show you how to make a perfect dough ball. I usually make a double batch because I'm making pizza several times a week, and this method keeps me prepared.
Start by lightly coating your dough container with flour, no need to go overboard. Flour up your hands and let the dough magic begin. Gently press your fingers in, fold, turn, and repeat. It's like a delicate dance with the dough. You want it smooth, not ripped. Practice makes perfect, folks.
Once you've got that dough ball looking just right, place it back in your container, cover it up, and let it rest for about four hours. It's like a dough siesta, and when it wakes up, it's going to be ready to transform into the pizza of your dreams.So, there you have it. That's the dough-making process in a nutshell. I like to keep this dough in my fridge at all times, ready to turn into pizza, bread, dinner rolls—you name it. It's a game-changer in the kitchen. Stay tuned because the pizza-making part is just around the corner, and trust me, it's going to be epic.