Borland Green Pizza Dough
Carya's dough recipe
This is adapted from King Arthur Flour's Crispy Cheesy Pan Pizza recipe. A single recipe makes a 250g crust and is scalable double, triple, quadruple, octuple, whatever. 250g of dough is perfect for a medium, 13 inch, 8 slice pizza that fits really well in the brick oven.
Some level of bread flour/whole wheat flour/00 flour is nice, but you could make this with 100% all purpose or 100% whole wheat, but you may need to adjust your water or flour amounts. All purpose needs less water than whole wheat.
Make room in your fridge and do this the night before for the best flavor and consistency.
Time
Mixing - 5 minutes
Folding - 30 minutes
Resting - overnight or up to 3 days.
Ingredients
Water - 98g
All purpose flour - 70g
50/50 proof whole wheat/white bread flour - 70g
Yeast - 1g
Salt - 1g or up to 2g
Olive Oil - 9g
Instructions
Into a dough bucket or bowl add your water (98g) and your olive oil (9g). Then add flour salt and yeast. Stir with a wooden spoon until flour is incorporated and the dough forms a shaggy ball.
Cover and Rest for 10 Minutes
Get your hand fully wet, and reach in and stretch the dough over itself at 4 times or more until the dough begins to pull together. (I probably do 10-12 folds the first time and then 4 for the subsequent steps.)
Rest 5 Minutes
Repeat the previous step and fold the dough over itself.
Rest 5 Minutes and repeat this step until you have performed this folding step at least 4x
Cover tightly and rest In the refrigerator overnight or until doubled in size. **if you have to rush it, you start this 2-3 hours before baking and leave on the counter until doubled in size.
1 hour before baking
Remove dough from the fridge. Portion into 250g pieces. Roll into balls. Rest covered until ready to use.
This is adapted from King Arthur Flour's Crispy Cheesy Pan Pizza recipe. A single recipe makes a 250g crust and is scalable double, triple, quadruple, octuple, whatever. 250g of dough is perfect for a medium, 13 inch, 8 slice pizza that fits really well in the brick oven.
Some level of bread flour/whole wheat flour/00 flour is nice, but you could make this with 100% all purpose or 100% whole wheat, but you may need to adjust your water or flour amounts. All purpose needs less water than whole wheat.
Make room in your fridge and do this the night before for the best flavor and consistency.
Time
Mixing - 5 minutes
Folding - 30 minutes
Resting - overnight or up to 3 days.
Ingredients
Water - 98g
All purpose flour - 70g
50/50 proof whole wheat/white bread flour - 70g
Yeast - 1g
Salt - 1g or up to 2g
Olive Oil - 9g
Instructions
Into a dough bucket or bowl add your water (98g) and your olive oil (9g). Then add flour salt and yeast. Stir with a wooden spoon until flour is incorporated and the dough forms a shaggy ball.
Cover and Rest for 10 Minutes
Get your hand fully wet, and reach in and stretch the dough over itself at 4 times or more until the dough begins to pull together. (I probably do 10-12 folds the first time and then 4 for the subsequent steps.)
Rest 5 Minutes
Repeat the previous step and fold the dough over itself.
Rest 5 Minutes and repeat this step until you have performed this folding step at least 4x
Cover tightly and rest In the refrigerator overnight or until doubled in size. **if you have to rush it, you start this 2-3 hours before baking and leave on the counter until doubled in size.
1 hour before baking
Remove dough from the fridge. Portion into 250g pieces. Roll into balls. Rest covered until ready to use.