Place on counter and let sit 24 hours at room temperature. Generously flour a work surface and scrape out the dough. Gently, but swiftly slide the pizza onto your stone, steel, or cast iron pan. Well, Andris Lagsdin of Baking Steel has my heart with his 72 hour pizza dough. Shape dough into a circle by stretching over your knuckles. I'm sure I will eventually try the dough recipe in the book, but that's my current standby that consistently works. Pair this 72 hour dough with a scorching hot Baking Steel or other pizza stone and you will be making pizza that rivals the best pizzerias on the planet. It makes two 12″ pizzas, which are slightly thicker crust than a traditional pizza napoletana, which has a very thin crust. Then, I met The Elements of Pizza book. After that, it will get portioned out and put in the fridge to further develop until we’re ready to eat it on Saturday. Great book from a great restaurant. In a medium bowl, thoroughly blend the flour, yeast, and salt.
I’m excited to taste the results! Reviewed in the United States on December 30, 2018.
I topped one with tomato sauce (homemade of course), mozzarella, anchovies for Father, kalamata olives, and prosciutto.
I left my oven at 550 because I was going to use 2 pans on 2 racks…. Mix the dough again until smooth, about one minute. The five dough balls were in the refrigerator for 72 hours before the pizzas were baked. Love this cookbook!!
Place the dough in a lightly oiled bowl and cover with a damp, clean kitchen towel or plastic wrap to prevent it from drying out and developing a skin. At that point, it looked like it had just about doubled, and was looking very nice and bubbly. You can still see all customer reviews for the product. the recipes are easy to follow. That doesn’t happen here. Knead for 2-3 minutes to remove clumps. A google search says that they do, and they don’t, so depending on who I listen to…. This is when the dough will develop some kick ass flavor. The recipe says 12-24, depending on how warm your kitchen is. A sample schedule. The NYtimes was right, this cookbook is one of the best of the fall. I found these all to be informative and interesting. But, I’m getting ahead of myself. “I didn’t even realize you could make your own pizza crust. We only used two of the four dough balls, so I froze the other two.
I’m also planning to test one out with dividing the dough into just 2 pieces, for a slightly thicker crust. Place a clean kitchen towel on top and allow to rest for 2-3 hours. Wish there were more photos of the recipes but still OUTSTANDING! I received this book from Blogging for Books for this review. Turn seam side down and place into lightly oiled plastic deli containers.
It’s so brilliant. Everything is explained and the attention to detail is fantastic, like the fact that a convection oven with proper time and temperature is mentioned for the Detroit dough. I’ve been teaching a lot of pizza classes lately, and always use my tried and true recipe for weeknight pizza. This was wonderful”.
When we wanted to have pizza for dinner, we used to use a pre-mixed refrigerated dough from a local bakery. Let’s go back to the beginning. These recipes all have the same ingredients, but the quantities change, and most importantly, there’s a different technique with each. Through the years, I have edited Jim’s original to make it my own. Remove from oven using the pizza piel. Want us to make it for you? Roberta’s pizza dough is kind of … It also analyzes reviews to verify trustworthiness. Add your toppings (keep toppings to a minimum so you don't weigh the pizza down).
Enough said. Our 72-hour cold-fermented dough is shaped, proofed, and pan-cooked for a thin and chewy crumb structure. I just purchased a baking steel (have a baking stone) so will soon be making one of the pizzas. But that doesn't do this book justice. I have to admit up front that I have not tried the dough listed in the book.