If using a dry yeast that requires activation, do you still recommend the 1 1/2 teaspoons? (For the pizza purists out there, this pie doesn’t land firmly in either category. The dough is ready when it easily stretches into a round pizza. Timing will vary depending on the temperature of your kitchen, which can change from summer to winter. We’ve come to prefer grated mozzarella as opposed to fresh for the even distribution and saltiness, with a light dusting of pecorino. (Note: this flour has a short expiration date, so buy amounts accordingly. ★☆. I lost. I know Cosetta’s market carries Caputo red (about $10 2kg, I think). He wanted something closer to a traditional Neapolitan crust, while I wanted something a bit more non-traditional. Serve immediately. Your parbake system is intriguing! Then stack two more alternating layers of firewood on top (see image above). But I feel really lucky that Kev and I get to have a shared hobby that will take us a lifetime to master. We’ll try it out on Friday:) This has been our biggest challenge…. Place in a warm area for about an hour, until doubled in size. We cook the pizza until slightly underdone, but making sure the crust is fully cooked inside. I measure by volume and use visual cues to know when it’s ready, so I wrote the recipe that way. Drizzle the tops of the dough with a bit of oil and cover lightly with plastic wrap. We like to have everyone Make Their Own (their favorite part), but then we get clogged up with some pizzas done, others cooking, and still others prepping. Let me know if any other questions come up! We had a dough-off. Do you proof in the fridge, oven, on the counter? It’s a two-person job over here, and we’re still total amateurs. I’ve been using bread flour for years. Exciting you were able to put one in your current house! Gently press your fingers into the dough ball to loosen the dough. Again, the more you make this, the more you’ll begin to understand timing and consistency and room temperature in your kitchen. Cook 1-2 pies at a time, spinning with the round peel every so often for even cooking. But so many good pizza makers swear by 00 flour. And what kind of hard wood are you using? Store in the fridge, untouched, for 72 hours. The dough rises for 72 hours individually. This makes 4 or 5 dough balls, each making a 14-16" pizza. On the day of pizza making, about 3-4 hours before cooking, turn the dough out onto a floured surface. If to be used immediately, let rise for another hour. That recipe carried us through years of pizza making. In a stand mixer fitted with the paddle attachment, add all the dry ingredients. This makes quite a bit of dough, so you’ll want something large enough to handle the amount. I just used the last of mine and had been debating whether or not Inshould track more down. We can fit about 20 of these in our basement fridge, where they stay until shortly before the party. We now do too. This is not a traditional Neapolitan-style pizza. I wrote a post over a year ago about how to make really good homemade pizza. Add olive oil slowly and mix in until the dough is smooth. This recipe has been developed for an 800°F pizza oven. On a well floured surface, place the dough ball and coat with flour for easy handling. At least 72 hours (3 days) before making pizza, prepare the dough. You’re a bit further than we are! I urge you to look up Alexandra’s Kitchen: 08/01/2013 Baking Steel Pizza using the Lahey Pizza dough…sits for 18 hours…you’ll be happy I’m sure!!! For extra charring on the top, raise the pizza to the roof, where it’s hottest. I’m wondering if (with a high hydration), its difficult to deal with the dough division after the long ferment. I love short expiration dates since they usually mean the food has no preservatives and should be eaten fresh.). 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