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Try starting with a poolish
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Posted by OKSaabs (more from OKSaabs) on Tue, 28 Feb 2012 05:45:11 Share Post by Email
In Reply to: Way O/T ...homemade pizza dough, GFW3pedals [Profile/Gallery] , Mon, 27 Feb 2012 08:11:31
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Between 12 and 24 hours before you want pizza, mix 1/2 C warm water, 1 tsp dry yeast, and 3/4 C flour until very smooth; this is called a "poolish." Let sit at room temperature. Basically, you're making a little starter. It will be a little on the liquid side, and it will create a great bubbly starter. Then, about 3 hours before dinner, add another 1/2 C warm water and 1 tsp yeast (for one large pie), then mix as normal.

Other general tips (some repeats from others):
* use higher protein flower (4g) from a good company; I like Arrowhead organic but King Arthur and others are good too
* use cornmeal on the bottom of the crust, not flour
* minimize olive oil in the dough to about 1 tsp; instead of stirring it in, I knead it in as the last step of the mixing. Too much oil makes the dough heavy.
* avoid adding too much flour during kneading as it will dry the dough
* limit whole wheat flour to about 25% of total flour (if used; I do)
* use a pizza stone. really. makes a world of difference because home ovens don't reach commercial heat levels
* pre-heat oven to 500 at least 30 minutes before cooking
* spray the crust with a light coating of olive oil before adding toppings
* experiment. you get a different crust if you cook it a minute or so before adding toppings. I prefer to add toppings, cook for 5 minutes, and then add cheese before returning to oven. This keeps the cheese from getting done too quickly and from "weighing" down the dough.
* as soon as oven returns to 500 (after door openings), reduce heat to 425.

One more thing: there's a real good chance that your local pizzeria uses cake yeast, which would account for some of the differences. In my old pizza restaurant days, we used Budweiser Cake Yeast.

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