Alton Brown‘s pizza dough recipe has been on my radar for about 3 years. His recipe is a 65% hydration degree, which is fairly near what we have now been doing on the Baking Metal Check Kitchen, although we’re nearer to 70% hydration. He provides slightly little bit of sugar, I am guessing to assist with the browning, and a heap of yeast, 9 grams to be precise. Presently, we’re utilizing about 1/10 of the quantity of yeast in our dough, so this was going to be a really cool take a look at! After mixing the elements, the dough goes straight into the fridge for twenty-four hours. I suppose Alton Brown can also be a believer in a sluggish and chilly fermentation. That does not shock me!
At Baking Metal we’re all about testing recipes and making issues higher! It was a tough problem with Alton’s recipe however we have got an ace in our again pocket. We’ve got the instruments that may make any dwelling pizza higher – Baking Steel Products! The metal conducts warmth and power to that crust, far superior to another stone or gadget. Pair the metal with a killer dough recipe, and you realize the result’s going to be stellar!
Quick ahead 24 hours and it is time to give the dough a whirl! Fortunately, I had stored the pizza dough in an air tight container with the lid sealed shut. After I eliminated it from the fridge, it appeared prefer it needed to blast off! All that yeast had clearly been activated.
So the dough cooked marvelously and the style was glorious! As a result of the hydration is a bit decrease than our conventional pizza dough, it made it a bit extra sturdy. I can see why he brings it on the stage with him…
Alton Browns Pizza Dough Recipe
SOFTWARE
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690 grams bread flour, (plus 1/2 cup or so for shaping)
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9 grams energetic, dry yeast (I exploit Purple Star and no, they do not pay me to say that)
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15 grams sugar
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20 grams kosher salt
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455 grams bottled water
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15 grams olive oil (plus additional for brushing crust)
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Sauce and pizza toppings as desired
HARDWARE
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Stand mixer with dough hook
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Giant mixing bowl (optionally available)
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Plastic wrap
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Picket pizza peel
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Pizza stone or pan or Baking Steel Original
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Ladle
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Basting brush
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Bench scraper (dough blade) or serrated bread knife
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Pizza cutter
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No-stick spray (or extra olive oil)
Directions
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Scale the dry elements collectively and place all of the dry elements within the work bowl of your stand mixer. Scale the liquids right into a measuring cup then add to the dry elements.
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Set up the bowl on the mixer and fasten the dough hook and switch the mixer to “stir.”
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Combine till the dough simply comes collectively, forming a ball and pulling away from the perimeters of the bowl. Enhance the mixer pace to medium (4 on a Kitchen Assist) and knead for five minutes.
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Take away the dough to a flippantly floured countertop and easy right into a ball. Spray a mixing bowl (or the mixer’s work bowl) with no-stick spray or rub with the oil. Place dough in bowl. Cowl with plastic wrap and refrigerate for 18 to 24 hours.
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Take away dough to counter and punch down right into a tough rectangle form then tightly roll right into a log 12-15 inches in size. Break up the dough into 3 equal components utilizing the scraper or both a big serrated knife or a dough scraper. Flatten every right into a disk, then form it right into a easy ball by folding the perimeters of the spherical in towards the middle a number of instances and rolling it between your palms on the counter. It’s possible you’ll wish to moisten the counter with water to up the floor stress a bit in order that the ball tightens up as a substitute of sliding throughout the counter.
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Cowl every ball with a clear tea towel and permit to relaxation for half-hour. (At this level you too can switch doughs to air-tight plastic containers and refrigerate for as much as 8 hours. Simply be sure to convey them to room temp for half an hour earlier than forming.)
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To bake, warmth oven (pizza stone inside on decrease rack) to 500 levels F, or hotter if doable. Give the oven a superb half hour to warmth up. You recognize what to do right here. Substitute your stone for a Baking Steel Original. And we like the highest rack.
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If you’re able to construct the pizzas, sprinkle a pair teaspoons of flour on a peel and place the dough proper within the center. Pound the dough right into a disk together with your palms, then choose it up and pull it by way of your fingers to create the outer lip, a crucial characteristic that can not be created with a rolling pin. (In actual fact, rolling somewhat than stretching will simply damage the entire gosh-darned factor.)
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At this level it’s worthwhile to begin stretching the dough. Essentially the most-efficient method to do that is to spin the dough in order that the load of the outer lip stretches the dough by way of centrifugal drive. You can even stretch the dough on the board by turning and pulling it, and turning and pulling. Shake the peel on occasion to ensure the dough would not stick. Sticking could be unhealthy.
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Brush the lip with oil, then gown the pizza with olive oil and tomato sauce. Even distribution is difficult, so you might wish to ladle an oz. or two into the center after which unfold it out with the again of the ladle. High with contemporary herbs (oregano and basil) and a superb melting cheese. I normally go together with a combination of mozzarella, Monterery Jack and provolone, however that is me.
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Slide the pizza onto the new pizza stone or a Baking Metal Product. To do that, place the entrance fringe of the peel about 1-inch from the again of the stone. Elevate the deal with and jiggle gently till the pizza slides ahead. As quickly because the dough touches the stone, begin pulling the peel again towards you whereas nonetheless jiggling. Whereas a few inches of dough are on the stone, rapidly snap the peel straight again. So long as the dough is not caught on the peel, it’ll park itself properly on the stone.
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Regulate the dough for the primary 3 to 4 minutes. If any large bubbles begin ballooning up, attain in with a paring knife or fork and pop them. Bake for 7 minutes or till the highest is bubbly. Then slide the peel below and elevate to verify the underside, which must be properly brown.
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Slide the peel below the pizza and take away to the counter or a slicing board. Let it relaxation for not less than 2 minutes earlier than slicing with a chef’s knife or pizza cutter (one in every of my favourite multitaskers).
