![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
BAKING STEEL PIZZA DOUGH: THE HOTTEST CRUST AROUND
This article made me think of the Welsh/Scottish cast iron baking thingies (don't judge, I'm having a senior moment and it's overcast and cold outside ie fall is here with resultant allergies and I'm sleepy in the middle of the day AFTER 2 mugs of coffee).
Most artisan pizza dough rests 24 hours or less before you shape and bake it. But we’re going to make a simple adjustment to the typical no-knead recipe that will change your home pizza game forever.
And what’s this simple adjustment? Extending the dough’s rest from less than 24 hours to a full 72 hours.
Why is this extended rest important? The process, called slow fermentation, is a favorite of baking professionals and experienced pizza makers. By slowing down the dough’s rise, it has time to develop wonderfully rich, complex flavor.
Do this test: Make a batch of dough, and divide it into seven pieces (as directed in the recipe below). Bake one crust after the initial 24-hour rest; then another at 48 hours, a third at 72 hours, etc. It’s a fun test and you’ll get to eat lots of pizza! The results should speak for themselves — you’ll notice a marked difference in flavor between the 24-hour crust and successive crusts.
By the way, don’t let the recipe name intimidate you. The hands-on time for this 72-hour dough is just 15 minutes — and that includes cleanup!
72-Hour Baking Steel Pizza Dough
adapted from Jim Lahey’s No-Knead Pizza Dough
( Read more... )
Artisan No-Knead Pizza Crust.
YIELD two 10" to 12" pizzas
PREP - 15 mins. to 25 mins. BAKE - 4 mins. to 8 mins. TOTAL - 1 days 30 mins. to 6 days 1 hrs 33 mins.
( Read more... )
This article made me think of the Welsh/Scottish cast iron baking thingies (don't judge, I'm having a senior moment and it's overcast and cold outside ie fall is here with resultant allergies and I'm sleepy in the middle of the day AFTER 2 mugs of coffee).
Most artisan pizza dough rests 24 hours or less before you shape and bake it. But we’re going to make a simple adjustment to the typical no-knead recipe that will change your home pizza game forever.
And what’s this simple adjustment? Extending the dough’s rest from less than 24 hours to a full 72 hours.
Why is this extended rest important? The process, called slow fermentation, is a favorite of baking professionals and experienced pizza makers. By slowing down the dough’s rise, it has time to develop wonderfully rich, complex flavor.
Do this test: Make a batch of dough, and divide it into seven pieces (as directed in the recipe below). Bake one crust after the initial 24-hour rest; then another at 48 hours, a third at 72 hours, etc. It’s a fun test and you’ll get to eat lots of pizza! The results should speak for themselves — you’ll notice a marked difference in flavor between the 24-hour crust and successive crusts.
By the way, don’t let the recipe name intimidate you. The hands-on time for this 72-hour dough is just 15 minutes — and that includes cleanup!
72-Hour Baking Steel Pizza Dough
adapted from Jim Lahey’s No-Knead Pizza Dough
( Read more... )
Artisan No-Knead Pizza Crust.
YIELD two 10" to 12" pizzas
PREP - 15 mins. to 25 mins. BAKE - 4 mins. to 8 mins. TOTAL - 1 days 30 mins. to 6 days 1 hrs 33 mins.
( Read more... )
