, pub-1183232341631896, DIRECT, f08c47fec0942fa0 Anders Cooks: Anders Pizza Dough

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Anders Pizza Dough

 My Pizza Dough,

Here is the recipe for my pizza dough. I have tried many different ways, and I have found this to be the best for my liking.

Recipe ingredients:

  • 600 g of bread flour (all-purpose works as well). I prefer bread flour because it has a higher protein content, and that makes the dough more elastic and easier to work with.
  • 1/2 tsp of yeast
  • 2 tsp of sea salt
  • 1 tbsp of dark "unrefined" cane sugar. You can find it in the baking aisle close to the other sugar. This unrefined cane sugar has a bit of a smokey flavour to it. Really makes the pizza dough taste fantastic. 
  • 420 g of coolish filtered water. This is 70% hydration or 70% water (600 x 70% = 420)

Mix all the dry ingredients, then add the water and stir till it is all well mixed with a wooden spoon, about a minute or so. Scrape the inside of the bowl and the wooden spoon down with a spatula. Cover with a lid or plastic wrap. I usually write the current time on a sticky note when I finish mixing the dough. It makes it easy to reference the following day.

Let the dough sit at room temperature for about 18 hours, give or take. It will start to form bubbles after a few hours, and after 18 hours, it smells wonderful. Now that the dough has fermented for 18 hours, scrap it out (in one big blob) on a floured surface using a dough scraper or spatula. It will be pretty sticky but try to work it into a ball using flour if needed. 

With a kitchen scale and a Bench scraper/knife,  divide the dough into four. They will weigh in at around 250 g each. Work each piece into a ball, use whatever technique you like (see this video on how to make a pizza ball, )

I have a plastic container with a tight-fitting lid that holds four pizza balls; I put each ball in some plastic wrap just to separate the dough but leave the top of the plastic open. Now, you can stick the container in the fridge. I have had my dough up to two weeks in the fridge (I'm experimenting with 3 weeks); just remember to take the dough out at least two hours before you plan to eat.

Good luck

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