Like I stated elsewhere in this blog, this is primarily a place to store some of my favorite recipes and to share them with friends. Most of us are pretty serious cooks and need little direction in terms of technique. You may therefore find some of the recipes a bit short in this area, even though I've tried to include enough information to make them useful to everyone. The following pizza crust recipe is one such example.
This is my go to crust. It's not east coast or west coast, but somewhere between. The time in the refrigerator lets it build flavor and improves the texture. If you have a last minute pizza emergency and don't have time to refrigerate it, no big deal. It will still work, but just won't develop quite the same depth of flavor.
The numbers in parenthesizes are bakers percentages. Following the recipe is a copy of the dough calculator I used to arrive at the quantities, based on the percentages I chose. If you're interested in such things, you'll find the following web sites interesting.
This is my go to crust. It's not east coast or west coast, but somewhere between. The time in the refrigerator lets it build flavor and improves the texture. If you have a last minute pizza emergency and don't have time to refrigerate it, no big deal. It will still work, but just won't develop quite the same depth of flavor.
The numbers in parenthesizes are bakers percentages. Following the recipe is a copy of the dough calculator I used to arrive at the quantities, based on the percentages I chose. If you're interested in such things, you'll find the following web sites interesting.
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Pizza Crust 13”
310 Grams
62% Hydration
This dough
is very moist and slack, requiring a well floured surface and good working
techniques. It produces a firm, thin
crust that is crisp on the outside and softer on the inside.
191 grams / 6.7 ounces bread flour (100%)
118 grams /
4.16 ounces / ¼ cup water (115°) (62%)
0.8 grams /
0.03 ounces / ¼ tsp Active Dry Yeast (0.42%)
2 grams / 0.07
ounces / ½ tsp sugar (1%)
6 grams / 0.2
ounces / 1¼ tsp kosher salt (3 %)
Mix on
medium speed (Kitchen Aid #) 4) for 5 - 10 minutes. This is very slack dough and in small single batches
may require the bottom of the mixer bowl be scraped after the first 2 – 3
minutes of mixing.
Transfer to
a lightly oiled mixing bowl and refrigerate, covered, for 12 – 24 hours. Remove from the refrigerator about 2 hours
before you plan to form the crust. After
2 hours place the dough on a work surface, punch down lightly and form into a
tight ball. Let it rest for an additional 30 - 45
minutes before shaping the crust.
If produced
in larger batches, this dough can be weighed, portioned and stored in the
refrigerator for up to 6 days.
Bake on a
pizza stone, placed on the lowest oven rack, for 8 - 10 minutes at 550° F.
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