Restaurant-Caliber Pizza from a Home Oven
Kneading Conference, July 25, 2013, Skowhegan, Maine
Andrew Janjigian, Associate Editor, Cook’s Illustrated Magazine
Sicilian “Slab” Dough
Yield: 1 – 1200g half-sheet pie
500g bread flour (85%)
90g semolina flour (15%)
535g water (90%)
60g EVOO (10%)
30g honey (5%)
8g instant yeast (1.4%)
12g salt (2%)
– hand mix, large bowl
– 20m autolyse
– 3 sets of stretch and folds over 3 hours.
– Transfer to heavily floured counter, coat top with flour, stretch to 15″ x 10″ rectangle, transfer to lightly oiled pan, stretch to corners.
OR:
– Transfer directly onto heavily-oiled sheet pan and stretch to corners.
– Preheat stone on upper-middle rack at 450˚, bake for 35-40 minutes, rotating at halfway point