![]() ![]() ![]() Yup, that oven temp is not a typo-we're baking this baby at 500° Fahrenheit. Keep it sexy and keep it saucy-just keep it on top. Ever have the cheese on your cooling pizza coagulate together into a solid sheet that slides off the slice in one piece when you go in for the bite? Not sexy. It also serves as a protective layer and prevents the cheese from browning too much and overcooking in the 500° oven. Assembled this way, the sauce gets slightly caramelized and perfectly reduced when exposed directly to the hot oven heat. If you want to avoid a soggy slice, top the pie Detroit-style with cheese underneath the sauce. Prior to use, either defrost overnight in the fridge or take out to defrost on your counter at room temperature 2 hours before your intended baking time. Save yourself a trip to the grocery store and make a double batch of this dough if you are a pizza fanatic-after developing your desired level of cold-rest tanginess in the fridge, transfer your portioned balls of dough to the freezer (either in a lightly oiled resealable plastic bag or in an airtight container) for extended storage. The longer the cold rest, the more flavorful the dough-go up to 4 days if you'd like to have a little bit of sourdough-like tang to your pizza! Four rounds of stretch-and-folds later, we divide the dough into two portions, plop each into a well-oiled bowl, then cover and rest overnight in the fridge to further develop the flavor and gluten network. 30 minutes to one hour later, we begin a series of quick stretch-and-folds to help develop the gluten in a gentle manner, like we do in our sourdough bread recipe. We begin with a brief autolyse stage in which we allow the dough to rest on its own without putting in too much work. This dough takes at least one full day to develop into its best self, but your patience will be rewarded! Thankfully, it is a time-intensive but not labor-intensive dough, requiring less than 5 minutes of kneading. ![]() More often than not, m ore time = more flavor in cooking, and this dough is no exception. While you can use entirely all-purpose or bread flour-just substitute in 1/3 cup of white flour instead of 1/4 cup whole wheat-the higher bran and germ content in whole wheat gives our dough a slight nuttiness and depth of flavor. Because whole wheat flour tends to absorb more moisture than all-purpose or bread flour, its addition also makes our relatively high-hydration dough (ringing in at about 81% hydration!) a little bit easier to handle during the stretch and fold process. This process gelatinizes the starch content in the flour and helps trap moisture inside the dough, giving you a bite of pizza that is pillowy, fluffy, and soft with a little chew on the inside.Īccounting for about 10% of the total flour weight, the whole wheat flour plays two roles: providing a more hearty flavor to the dough, and giving the moisture-rich dough more structure. Often used in Japanese-style milk bread, you can make tangzhong by briefly cooking water and flour together over a medium-low heat until a paste forms. The tangzhong method incorporates a water roux into the dough to maximize the tender, moist qualities found in your favorite breads. There are three things that make this pizza dough unlike any other you've made before: a tangzhong paste, a little bit of whole wheat flour, and a very long resting time. For those no-frills days when you're not in the mood for sauce and cheese, you can treat this dough just like you would a traditional focaccia and bake it plain with lots of oil, flakey sea salt, herbs or whatever else you want to throw on top for a jazzed-up piece of crunchy-soft bread. This pan pizza recipe will give you a super versatile dough that you can make into a fantastically pillowy cast-iron skillet pie, or stretch out by hand into a classic New York style slice to bake on a sheet tray. ![]()
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