Pan-Pizza – 70% hydration dough!

Video Description

Pan-Pizza – 70% hydration dough Prep: 10 minutes + 11 – 15 hours Cook Time: 20 minutes Serves: 2 Traditional Pan Pizza – very easy to make and my recipe uses a higher hydration level, which helps create a flavorful, soft, airy, light dough. The key to a good pizza is the dough. This dough starts off very sticky, but finishes off perfectly, and is very easy to work with. One of my signature doughs. Note: I use a 10 inch X 15 Inch (25 cm X 38 cm) sheet pan, which makes a thick pizza, but you can use a larger sheet pan for a thinner pizza Ingredients: • 375 grams (13.2 oz) single 0 white flour (or double zero) (or all-purpose flour) (High Protein 13 – 13.2%) • 1 TSP (4 grams) Diastatic Malt Powder • 265 grams (9.3 oz) warm water (90 – 95 deg F) (32 – 35 C) • 10 grams (0.35 oz) (1 ½ TSP) salt • 1 TBSP extra virgin olive oil (EVOO) • 1/8 tsp (0.65 grams) instant dry yeast Process: • In a bowl, mix the flour with the malt powder • In a separate bowl, mix the water with the salt (stir to dissolve), then add the EVOO and the yeast – stir • Add the water mixture to the flour mixture and mix to form a shaggy dough • Squeeze the dough and work it for 2 minutes, to form a smooth dough • Cover, and let rest 20 minutes, then do a series of “folds” by grabbing the dough from one end and folding it over to the other end. Continue to do this and work your way around the dough. You want to do 10 – 20 “folds”. • Cover and let rest 20 minutes, then do another series of 10 – 20 folds • Cover and let rest 20 minutes, then do another series of 10 – 20 folds • Cover and let rest at room temperature for 11 – 13 hours • Remove dough from container, do another series of at least 4 folds (up to 10) Then shape the dough into a round, by cupping your hands around the back of the dough and pulling it toward you on a dry surface. The dough will grip the surface as you pull it towards you and tighten up. Turn the dough a quarter turn, and repeat, 3 more times. You should now have a medium tight, dough ball. • Cover and let rest 2 hours (OR - At this stage, if you want to wait, you can simply put the dough in a sealed container in the fridge for use later that day, or even next day) (if you chose this method, be sure to remove from fridge 2 – 3 hours before use) • Brush a thin layer of EVOO on your sheet pan, place dough on top and begin to push down on the dough and spread it out (you can also lift and stretch it a bit as well) • Brush a thin coat of EVOO on the dough, add your sauce and toppings • Place it in a pre-heated oven and bake at 500 Degrees F (260 C) for 20 minutes. • Enjoy NOTE: as a side note, if you wanted to use this dough to make the typical round pizza, after the 11 – 13 hour rest, you can divide the dough in half, fold and shape it, wait the 2 hours (or refrigerate) and this will make 2, 12 inch (30 cm) pizzas