The dough
How I make my dough. It takes three days, but most of that is hands-off in the fridge.
| Bread flour | 380 g |
|---|---|
| All-purpose flour | 380 g |
| Salt | 15 g |
| Sugar | 18 g |
| Cold water | 485 g |
|---|---|
| Olive oil | 25 g |
| Active dry yeast | 3.1 g |
Mix the dry ingredients in one bowl. In another, combine the cold water, olive oil, and yeast, and let it sit 5 minutes to hydrate. Combine the two and mix, then turn it out onto the counter and knead until homogenous.
Let it stand for an hour. Stretch and fold it twice, once every 20 minutes. The last 20 minutes is just rest. Then ball the dough, put the balls in proofing containers, and leave them in the fridge for three days.
Bake day
| Out of the fridge | 3 to 4 hrs before baking |
|---|---|
| Preheat | 550°F for 30 min |
| Broil | last 10 to 20 min, until the steel is 600 to 650°F |
| Transfer | parchment paper |
Take the dough out 3 to 4 hours before baking. Turn the oven to 550°F for 30 minutes, then switch to broil for the last 10 to 20 minutes, until the steel hits 600 to 650°F.
I use the parchment paper method for two reasons: it is way easier to transfer, and I do not like the taste of burnt flour or the mess of semolina. The parchment saves me from using extra of either.
From the cookbook
BBQ Chicken Pizza, where this started
One of twenty recipes in Adam's Cookbook, my TikTok recipe archive.