Finally perfected my homemade pizza crust. Cooking it in a 500 degree oven with pizza steel.
My recipe is as follows
400 g AP flour
240 g water
1 g instant dry yeast
100 g poolish* details below
10 g sourdough starter** details below
10 g salt
5 g olive oil
There is a long process to this dough so I will explain how I do it, I always appreciate tips, I’m no expert just love making pizza.
**Sourdough starter- I’m no expert but it’s really easy to make, lots of YouTube videos you can find to explain, mines basically just AP and Water and I feed it equal parts a day or so before I make the dough. Mines kind of pathetic and doesn’t look as active as the ones online.
*100 g poolish (idk if I’m using this word right, saw it on a YT video)
In a bowl add 50g AP and 50g water and a shake of instant dry yeast (approx .5-.8 g) mix together and shape to the bottom of the bowl. Let it sit out for 12 hrs, what I like to do is the night before, I make it, put it in fridge, then take it out in morning, it doesn’t activate as much in the fridge but it helps me save time on the dough making day.
Now when making the dough
Using the bowl I make the poolish in, I add 240 g of cold water (I live in MN so my tap is very cold, I would use fridge cold water if you live in warm state.) and then I add 1 g of instant dry yeast. And about 10 g of starter.
Mix it all up into this very liquid slurry. I used a whisk or a spoon, just make sure you mix it all up so you can pour it all jn the next bowl.
In my kitchen aid mixer bowl I add the 400 g AP and then the liquid slurry. I then mix it together by hand until a shaggy dough, then I use the machine and the hook on the kitchen aid to mix it for 30 mins. Half way through I will stop it and re position the dough to make sure it’s doing it evenly.
I then add the 10 g AP salt and 5 g olive oil.
Let it mix for 10-15 more minutes.
Once it’s all mixed in, I do stretch and folds for at minimum an hour, in 15 minute increments. I set a timer on my phone for 15 minutes and just hit repeat a bunch of times. Usally do it when watching TV since it’s kind of a long time. It should pass the window pane test. Once it does. I split in two even sections and roll them so they are tight in tension and seal the bottoms.
Put them in separate oiled containers and put them in the fridge for 72 hours give or take.
Cooked on a 500 degree oven with a pizza steel. It so light yet chewy and crunchy. So good!
I am not a baker or anything, just love pizza, so if you have tips, lmk
by adammonkey_