King, my dough recipe is really simple. It's actually just the Lehmann recipe bluesman referenced in the above post. The only tricks are that 1) the ingredients need to be added by weight, not volume, and 2) it needs to be made a few days in advance. Also, I make my dough with my food processor, but there are plenty of other ways you can make it (stand mixer, kneading by hand, etc.). The cooking of the pizza can be a little bit tricky, but even on my first try I ended up with an awesome pie. If you don't have a pizza screen, just use a 14" x 16" pizza stone. If you don't have a pizza stone, go buy one.
Here it is:1 x 16” pizza:
12.75 oz King Arthur Bread Flour (KABF) plus 9g Vital Wheat Gluten (VWG) flour
8.5 oz very cold tap H2O
.20 oz, sea salt
2g (about 1/2 tsp plus 1/8 tsp), Instant Dry Yeast (IDY)
.25 oz, olive oilProcedure
:Preparing the dough
: Combine flour (both KABF and VWG) and IDY in the bowl of the food processor. Dissolve the salt in the water. Using the dough blade and the pulse feature, add the water and salt solution to the bowl of the food processor until all of the flour has been taken up by the dough. Add the olive oil and knead it into the dough, again using the pulse feature. Finally, run processor at full speed (“on”) for about 20 seconds. Remove the dough from the food processor bowl and shape it into a smooth ball (you may need to knead it a few times to smooth it out). The finished dough temp should be between 80-85 degrees and should weigh approximately 22 oz. Once the dough is prepared and formed into a smooth ball, coat it very lightly with olive oil, put it into a lightly oiled mixing bowl, and cover with plastic wrap. Place the bowl in the refrigerator for 48 hours.Cooking the pizza
: Remove the bowl from the refrigerator and place it on the kitchen counter for 2 to 3 hours to let it warm up. While the dough is warming, place your pizza stone on the bottom-most rack of your oven and preheat the oven to 500-550 degrees. Let the stone preheat for at least one hour from the point at which the oven has reached temperature. When the stone has been adequately preheated, shape the dough and place it on a 16” pizza screen. Dress the pizza. Place the pizza, along with the screen, on a rack in the upper half of the oven. When the crust has begun to solidify and brown (about 4-5 minutes), rotate the pizza 180 degrees and move it down to the pizza stone, gently sliding it off the pizza screen (you may need to use a pizza peel to get between the pizza and the screen and “encourage” the pizza onto the stone. After another 4-5 minutes (or when the bottom of the crust has sufficiently browned, move the pizza back up to the upper rack and turn on the broiler. Broil the pizza for 30-60 seconds, just until there is a nice, even browning on the rim of the crust and the cheese is nicely melted. Remove the pizza from the oven with a pizza peel and slide it onto a 16” metal pizza tray. Slice and enjoy!