PURPOSE PIZZA DOUGH Created by Nicky Giusto (Central Milling)

EASY ALL- PURPOSE PIZZA DOUGH Created by Nicky Giusto (Central Milling)

Step up your home pizza game with this easy (but tasty!) dough, made with that bag of all-purpose flour you already have sitting on your shelf. Of course, we’re partial to our Organic Beehive Malted All- Purpose flour :-) The dough is made 1–2 days ahead of time, there’s minimal prep before you want to make pizzas and a regular old over works perfectly fine.

Overview Process

Desired quantity of dough grams 1778 One or two days before you want to bake your pizzas, Unit Weight grams 150 mix all the ingredients together. A Kitchen Aid style Number of Units 12 mixer works well for this. Just mix it till the dough starts pulling away from the mixing bowl. Then, place the dough Final Dough in a covered container and put in your refrigerator for one or two days. Baker’s % Weight (g)

Organic Beehive Malted The day you plan to bake: 100 1000 All-Purpose Flour External-Link-Alt Remove the dough from the refrigerator and prepare to Water 70 700 make your pizza dough balls. 200–250g pizza balls are a Instant Dry Yeast 0.3 3 nice size for a pizza party and tend to be manageable for Salt 2.5 25 all-sized hands. Let the dough balls sit, covered, at room EVOO 5 50 temperature for at least two hours. Total 177.8 1778 While your dough balls are resting, preheat your oven to 500˚F. Place your baking stone or baking steel in Technical the oven at this point. Get that baby nice and toasty. If Dough temperature: 74–76˚F you using a wood-fired oven, keep your temperature Hand/ between 550˚F and 750˚F. Lower baking temperatures Mixing time Mixer: Stand will give you a thicker more crisp crust. Higher First: N/A temperatures will give you a softer and less rigid pizza. Second: N/A Gluten structure Short/Improved When you’re ready to make pizzas: First fermentation 12–15 hrs Sprinkle a bit of flour, semolina or corn meal on your peel Dividing 200–250g (a wood cutting board or baking sheet works great if you Pre-shaping Round don’t have one). Place your dough ball on the peel and Resting time 2–5 hrs gently push it out to form a disk shape. Top the dough Shaping Pizza/Disk with your favorite toppings (this is the fun part). Proofing Rm Temp 2+ hrs Transfer pizza to your hot baking stone or steel and bake Baking 500˚F 6–10 min until the crust looks perfect to you. We like ours just past Steam No golden brown – with little burnt bits here and there.

*Baking time & temp could vary depending on oven