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.
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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. Day 2 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) |
8 Comments
Danielle
May 22, 2014 at 4:02 pmI just pinned this!!! SO awesome and yummy!! Love the pictures too!
Michelle
May 22, 2014 at 10:43 pmThank you Danielle!
Lauren Harmon
May 22, 2014 at 4:47 pmThis dough recipe looks phenomenal! Thanks so much for sharing, it’s definitely going to be added to my list of regular recipes!
Michelle
May 22, 2014 at 10:44 pmThank you Lauren!
Mitchelle Juaban
May 22, 2014 at 9:17 pmThe way you make this dough is quite different. It looks so yummy.
Michelle
May 22, 2014 at 10:45 pmThank you Mitchelle Juaban. It was really good. One of the best I have had yet.
Jacqueline
August 24, 2014 at 4:19 amIf I want to freeze part of the dough, at what stage of the recipe would I do this and what are the instructions to defrost and use ?
Michelle
August 25, 2014 at 9:57 amHi Jacequeline. I apologize for the delay in response. I had to check with Dave as it is his recipe. Here is his response:
When the dough is fully mixed, when you would put it in the fridge for the slow rise, put it in the freezer instead. Freeze for up to a month. Unthaw at room temp. I have done this a few times before. Seems to not affect the taste, but the dough may not rise as much after freezing.