“Where else? I belong to a lost generation and am comfortable only in the company of others who are lost and lonely.”
-Umberto Eco
Ingredients
| Component | Home | Volume | Baker's |
|---|---|---|---|
| Bread Flour | 17.65 oz | 4 cups | 100% |
| Water | 12.5 oz | 1 ⅔ cup | 71% |
| Salt | 0.6 oz | 1 T | 3.5 % |
| Sugar | 0.3 oz | ½ T | 1.75 % |
| Olive Oil | 0.5 oz | Scant T | 2.8 % |
| Yeast | 0.1 oz | ½ t | 0.5% |
Preparation
- Combine all ingredients and mix
- Knead until smooth. This is about three minutes on second speed with a mixer, or fifteen minutes of vigorous hand kneading or twenty-five minutes of less-than-vigorous hand kneading. Be vigorous.
- Form into two balls of dough, cover, and ferment in refrigerator for 24 to 48 hours. If you attempt to immediately use the dough without at least 24 hours of cold fermentation, the dough will taste like ass.But how do you know what ass tastes like? Alternatively, freeze, and then transfer to refrigerator 24 to 48 hours prior to use.
- At least an hour before baking, fire the oven. Preheat baking stone to highest temperature possible.Most residential ovens don’t exceed 500°F, but if you do happen to have a kiln, preheat to 800°F.
- Toss or roll out dough into the shape of a pizza pie. Cover with toppings. Recommended toppings: the toppings of your choice.
- Transfer to baking stone and bake until finished. Correct time will vary with temperature, so you must use your intuition.If you lack intuition, God help you
- Remove from oven, allow to cool for approximately two minutes, and eat.