Just me demonstrating how I prepare and cook a pizza dough, and the kind of crust it becomes from doing it this way, with these tools...
The dough recipe (below) is just a typical dough recipe, cold-proofed for 4 days, and the toppings are the ones I like, thinly sliced. Nearly any dough recipe should work with this method, these tools. The dough turned out crispy, airy, a bit buttery and as good as any I've ever made using basic, natural ingredients. (I'm always open to suggestions on how to improve, if anyone's got any ideas on technique or ingredients, let's hear them!)
Here's the dough recipe I used for this video.
**Weights
479.5 - 548g bread flour
4.5g sugar
18g yeast
6g kosher salt
27g olive oil
355g cold water
fine-spray mister bottle and additional flour to adjust moisture of dough ball...
and the last ingredient: time. up to 5 days of cold proofing @ 38°- 40°f. can be used within 24 hours, but complex yeastie flavors increase over time... prepare on tues or wed for weekend pizza.
[ Ссылка ] for a look at the dough balls before I did this to them :D
