Dave is a dear close friend since our days at Border’s Books. We lost our store 3 years ago, but our friendship has remained. Dave and I bonded over a mutual love of books and food. In fact it was he that introduced me to Cook’s Illustrated, on of my favorite food magazines of all time.You’ve not seen any baking posts from me or any posts involving flour for that matter, unless it’s to make a roux. I do have a fabulous family recipe for dough, and one day I will make and share it, but I left the dough making to Dave. This was TERRIFIC. I was skeptical when he mentioned rye. I’ve never been a big fan of rye. My skepticism was unfounded.
This dough is best made over two days to allow the flavors in the dough to develop to their full potential.Day 1
Combine the following:
Bread Flour 190 grams (6.7 oz.)
Rye Flour 30 grams (1.05 oz.)
Water (room temp) 220 grams (7.76 oz.)
Instant yeast Pinch
Mix with spoon or spatula until smooth in a large mixing bowl. Cover bowl and let sit for 12-18 hours.
Add the following to your large bowl from the day before.
Bread Flour 1000 grams (35.3 oz.)
Water (warm 85 deg.) 500 grams (17.64 oz.)
Instant yeast 4 grams (0.14 oz.)
Salt (Kosher) 26 grams (0.92 oz.)
Cornmeal 10 grams (0.35 oz.)
Olive oil 35 grams (1.23 oz.)
Poolish (dough started previous day)
Mix all of the ingredients until a rough dough forms. Let dough rest for 20 minutes covered in bowl.
After twenty minutes, perform a stretch and fold on the dough. Let rest another forty-five minutes.
After forty-five minutes turn dough out onto a very lightly floured surface. Using a divider and kitchen scales, divide the dough into 200-gram (7.1 oz.) balls. This should make roughly ten balls.
Place balls onto an oiled sheet and brush tops with additional olive oil. Cover with plastic wrap and place in refrigerator for 4 – 6 hours. Remove from refrigerator about two hours before cooking.
Roll out balls and shape as desired to about ¼” thickness. Assemble pizza on pizza peel. Top with favorite sauce and toppings. Slide onto preheated pizza stone in oven or into wood fired oven. Watch closely, cooks very fast!
Recipe adapted from: Baking Artisan Bread by Ciril Hitz page 93 (ISBN 9781592534531)