I just had to do a pizza last night. But I call it a two-hour pizza
Start to finish- 2 hours. Easy as... pie?
10oz all purpose or bread flour
2 tbs wheat gluten
1 cup h2o
1 tbs olive oil
1 tsp salt
2 tsp yeast
Mix yeast, salt, gluten and flour together. I use a food processor with the metal blade. Add olive oil and h20- but add just enough water to come together and form a ball. Should be lightly tacky as mentioned before. Turn out and knead a bit, then form into ball. Place in oiled bowl and cover with wrap. Place in draft-free area. When doubled in size- about 45 minutes reform into ball- this simulates the act of punching-down. Replace into bowl and cover. In another 45 minutes the dough should have risen again.
With 30 minutes to go heat oven as hot as it will go. When it reaches 500+ (optimum), slap, stretch or roll out the pizza. Place the skin on peel (or screen) and top. If directly on peel make sure it is dusted with flour or corn meal first so the pizza slides off. Lightly jiggle peel to make sure the pizza is loose. Same technique to slide it onto the pizza stone. Cook for 7-8 minutes or until the bottom is done and the cheese is melted.
Been awhile so forgot to raise the rack on this one. The pizza was fully cooked- the underside perfect, but the top didn't have the the little crispy spots in the cheese that I like. SO next time the rack goes higher in the oven.
Topped with basil tomato sauce from the garden, fresh white mozzarella and roasted poblano strips macerated in olive oil. A bit of parm over the top and in the oven for 7 minutes. After cooling for a minute I had a nice tender and fully cooked crust that can hold it's toppings!
Almost as fast as ordering in! However, I heartily recommend making the dough the day before and proofing in the fridge. It is very easy to over-proof dough, and one must recognize what "doubled" in size means. This is where the dough tend to get over-proofed
, which will render the crust tough and bitter, plus it will have poor oven-spring with a mottled appearance.