Restaurant-Caliber Pizza from a Home Oven
Kneading Conference, July 25, 2013, Skowhegan, Maine
Andrew Janjigian, Associate Editor, Cook’s Illustrated Magazine
Just Great Pizza Dough
Yield: 2 – 390g dough balls, for 12-13″ pies.
460g AP flour or Caputo OO (100%)
330g ice-cold water (72%)
1g instant yeast (0.25%)
2g diastatic malt powder (0.5%)
7g olive oil (1.5%)
10g salt (2.2%)
– Food processor with metal blade or stand mixer (works best if doubled or tripled)
– mix until uniform without salt
– 20m autolyse
– mix until smooth (1-2 min in FP; 8-10 min medium speed in mixer).
– transfer to well-oiled container, seal, and refrigerate for 3 to 5 days (3 is ideal).
– “24h” version – increase IDY to 0.5% (2.3g)
– “48h” version – increase IDY to 0.35% (1.6g)
– Shape into balls 6-8 hours before baking and return to fridge, or 2 hours before and leave at RT.