It's definitely pizza season! I've been making Peter Reinhart's dough recipe lately. The finished texture of this dough is so soft and airy, but it still gets nice and crispy on the outside.
Here's the formulation for a 16" pizza...
Flour (100%): 11.25 oz (11 oz KABF, .25 oz VWG)
Water (62.2%): 7 oz
IDY (.85%): .10 oz
Salt (2.24%): .25 oz
Olive Oil (6.66%): .75 oz
Honey (4.45%): .5 oz
Total dough weight: 19.85 oz
1. In a stand mixer, combine all the ingredients. Mix on slow speed for approximately 4 minutes to form a firm, slightly tacky ball of dough. Let the dough rest for 5 minutes and then continue to mix for an additional three minutes on medium speed. The dough should be supple and barely tacky. Adjust the flour or water as needed.
2. Put the dough in a lightly oiled bowl, large enough to accommodate it if it doubles in size. Roll the dough in the oiled bowl to coat it, cover the bowl with plastic wrap, and immediately refrigerate it for a minimum of 12 hours.
3. After 12 hours of cold fermentation, reball the dough and place it back in the refrigerator. Two hours before you plan to make the pizzas, remove the dough from the refrigerator and let it warm to room temperature.
4. Heat your pizza stone for at least 45-60 minutes, on the highest setting your oven will go. Prepare your toppings, sauce, and cheese. Set up for your favorite style of pizza and bake on the stone at the highest setting your oven allows for approximately 7 to 9 minutes, or until the pizza is golden brown on the edges (cornicione), and crisp underneath. If the toppings are not cooked to your liking, turn on your oven's broiler and transfer the pizza to the upper rack for 30-60 seconds. Enjoy!!