So finally after all the nights of pizza at home- I put in the effort to make the crust as well. I guess I was just worried that a same-day dough wouldn’t be so great, and if it flops… it’s kind of too late to make another batch, it’s 8 pm now and you’re already starved! But alas, this was not a flop. It was actually excellent. Ken Forkish of Ken’s Artisan, wrote Flour Water Salt Yeast and this is his same-day pizza dough recipe. You can make the dough and freeze it in portioned balls as well, save it for next time you want a quick and easy pizza without all the dreaded additives of the store-bought kind.
Same Day Pizza Dough : yields 2 medium pizzas, thin crust
350 g warm water, just above room temp
1/4 tsp yeast
500 g all purpose flour
10 g salt
(semolina for dusting, pizza toppings of your choice, and pizza stone for baking!)
-Place the yeast in about 5-6 TBS of the warm water, stir to dissolve and set aside.
-Mix together the water and the flour with a wooden spoon until it comes mostly together, then switch to using your hands and continue mixing until the dough forms a rough looking sticky ball.
-Rest 30 mins.
-Add the yeast mixture to your dough ball and knead it in by hand, then add the salt and continue kneading until the dough forms a nice ball, it will be a little rough looking (not perfectly smooth and tight) but it shouldn’t be falling apart either. This is a very sticky dough, don’t be tempted to add more flour- let it be sticky!
-Rest dough another 30 mins, then knead about 4 times more.
-Rest dough 4-6 hours at room temperature, or until it’s doubled in size.
-Remove the dough from the bowl onto a floured work surface, dust with flour, and carefully cut into two pieces being sure not to deflate the dough too much. Carefully shape into round balls, again being careful not to deflate.
-Dust a tray or cutting board with cornmeal and place the dough balls onto it, dust the tops with flour, cover with a towel, and leave at room temperature another 30 mins.
-Place the tray in the fridge and allow it to chill there for about 2 hours.
-Preheat your oven as hot as it will go (mine was 550 F), and be sure your oven rack and pizza stone are inserted in the center of the oven. This will need to preheat for about 45 mins minimum to ensure best results.
-Remove your dough from the fridge, dust the countertop well with flour, and flatten into thin round disks with a rolling pin, lifting the dough from the counter and allowing it to droop around the centre and outwards towards the rim, in order to stretch it using natural gravity rather than pulling on it. Try not to let it tear, but if it does- pinch in back together.
-The dough will have a little bit of spring to it, so roll it out nice and thin, as it will shrink back a little after you do so.
-Roll it to your desired thickness/thinness and top it off with your favourite pizza toppings. Bake for 6-7 mins, then rotate the pizza around, bake for another 6-7 mins depending on your oven and your preferred doneness. If your oven has “bottom heat” or “top heat” as your options then use the “bottom heat” option for the majority of the baking time, then add a couple mins at the end on “top heat”.
-Remove the pizza once it’s got a few charred spots along the crust.
Eh voila! You’re now satisfying that pizza craving without the Pizza-Hut-Guilt. Congratulations.
For anyone curious about how the calorie counting, meal watching is going: it’s going fine still, I’m watching myself carefully except for, you know, pizza cravings? Obviously.
And Grandma + Papa, and Mom + Wayner: Sorry to hear it’s time to leave the islands and tropical lifestyles behind already, good luck with the packing/travelling- and no, we have not starting packing for the move just yet! Eek. But very excited!
Ciao for now guys!