Following the completion of the preparation of this post, I read over it & realized that it is an almost insultingly long & repetitively redundant :ermm: monologue devoted to make one simple statement, I have a new pizza dough slideshow. Why I spent days writing, analyzing, rewording & modifying it is beyond me. Why I’m telling you this, I don’t know either. Anyway, here is the post:
Most folks have seen my pizza dough slide show & some have used it with success. It’s a simple warm-rise beginner dough that is easy, fun, inexpensive & fast (ready to use in as little as 45 minutes & up to 8 hours).
The original slideshow:
: sorry, for some reason photobucket will not allow 2 slideshows in the same window to play, this link is therefore disabled so the stage two link can work. I re-posted the original show further down on the thread.
The new one:
I wanted a new cold-rise method that yielded a better final product, however it still had to meet the same criteria as the original:
1) Simple to make: While it takes longer to prepare and to rise, it is very simple and straight forward;
2) Simple ingredients: water, flour, salt, and yeast. No sugar, oil, specialty flour, gluten, or starters are necessary;
3) Simple equipment: a mixer with a dough hook. No scale is necessary because you will sneak up to the right consistency similar to sneaking up to temp on the egg; &
4) Low cost: the finished dough is under 25 cents per pizza*. All testing was done with a 25lb sack of Sam’s Club bread flour I bought for $11.00.
To develop, I read Verasano’s method but couldn’t really follow it. I gleaned what I could & messed around with it a bit ending up with an abbreviated version with which I’ve been able to get consistent results comparable to some of the more difficult & complex methods.
The Stage-Two slideshow:
Condensed written instructions:
1) Combine 1.5 cups of cold water, 3 cups of flour, 1 teaspoon of yeast and 1 teaspoon of salt;
2) Mix with a spoon for a few seconds to eliminate any large pools of water;
3) Let stand for 20 minutes;
4) Mix on medium for 20 minutes (it will be very soupy, don’t worry);
5) Turn off, cover, let stand for another 20 minutes;
6) Turn mixer back on & add up to 1 additional cup of flour (about 1 tablespoon at a time) allowing it to incorporate. Repeat this until you get the consistency you are looking for (it should be pulling away from the bowl, yet still be sticky enough so that it is a pain in the ass to get out of the bowl);
7) Remove from bowl, cut into individual pieces (2 for 2-16 inch pies, 3 for 3-12 inch pies, or 4 for 4-12 inch thin-crust pies);
8) Place in separate oiled plastic containers & cover;
9) Refrigerate for a minimum of 24 hours and up to 4 days;
10) Remove about 2 hours before you are ready to use;
11) When removing from the bowl, be patient, it will want to stay in the bowl, this is normal;
12) On a floured surface, gently shape the dough (due to the higher moisture content, this dough will be harder to work with than more typical dough, so be careful not to tear it – tossing will not likely be possible);
13) Bake on egg at a minimum of 650 degrees. This dough benefits from higher temps, I’ve tried it at lower temps and the results were not as good. It will take about 6 minutes at this temp.
: As always, I recommend removing the finished pie with a pizza screen & keeping elevated on a cooling rack or other raised surface, this prevents the bottom from steaming & losing its shizzle
: Keep in mind that because this is relatively thin crust pie that will cook very fast, it is not a good idea to stack a lot of heavy toppings & sauce on.
* Temperature of ingredients
: When you remove the dough from the refrigerator 2 hours before the cook, also remove any toppings, cheese and sauce you will put on the pie. This will help with nice browning of the cheese & finishing of the toppings
* Lump amount
: This depends in part on the number of pies you’re making. I’ve read where some folks fill the egg with lump to the fire ring regardless of the number of pies being made. If you’re making a small batch of pies, say 4 or less, there is no need for the lump to even go above the fire box. I routinely cook 3-4 pies with one chimney full of fresh lump & the equivalent of one chimney full of already used lump in the box (and I still have lump left over afterwards).
This is not a low & slow where you need a lot of fuel, and when you shut the egg down the small area that’s lit dies out quickly. When going nuclear for pizza, the entire load of lump is fully a involved vibrant red magma. That is a lot of energy & a lot will be wasted if you overfill. If you’re doing pizzas often, chances are your gasket is ½ shot in the ass like mine, which means when you go to shut the egg down filled with molten lump, you are losing a ton of energy by the time that thing finally snuffs out.
Here’s a picture of the above lump amounts after a roughly 30-40 minute preheat and at the end of the first of 3 pies:
Note the level of the lump responsible for holding the egg at 650 for about 45 minutes at that point (preheat plus first pie cook time), it’s right around the level of the air holes. Add another 6 minutes a pop, the next two pies were on & off within an hour in total. When I shut the egg down, I feel like I’ve maximized the efficiency of the egg and the lump by using the minimum necessary. It doesn’t take a lot of lump to turn the interior of the egg into a violent but controlled conflagration, there’s no need to over feed the beast.
* As state above, it is just as easy to make this dough as the original. However, it will take more practice to perfect and is more difficult to work with, so it’s not quite as forgiving as the original version. Best analogy is that the original is sort of the pulled pork of pizza dough, really hard to f it up. Stage two is more like brisket, pretty easy to prepare yet many more opportunities along the way to screw the pooch.
* I’m not sure why, but if there are leftovers, they don’t reheat very well. Maybe it was just the one batch that I actually had a whole pizza left over from, but when I re-heated the next day, it was not good. The crust became very tough, almost hard.
Blow by blow with still photos:
The test bag:
The dry ingredients all together:
Water added and slightly mixed:
Following the 20 minute rest (autolyzation), wet knead the dough for 20 minutes. It will look soupy like this:
Remove the hook:
Following a second 20 minute rest, turn the mixer back on & begin adding flour a little bit at a time until the dough starts pulling away from the bowl. This is the part that will take practice. After you make a few batches, you will begin to get a good idea of the specific wetness you are looking for; when you find the sweet spot, you’ll know it – lock it in. Keep in mind that the air bubbles, spring & texture of the final product will depend on a wetter than usual dough. Based upon my experiments, the wetter the dough going into the egg, the better the pizza was coming out of the egg.
Here is the dough after additional flour added (you can see it’s wet & droopy, that’s what you want):
Remove from the bowl & cut into pieces. This quantity will yield the following:
- 2-16 inch pizzas;
- 3-12 inch pizzas;
- 4-12 inch thin crust pizzas.
Store the dough in plastic containers sprayed with Pam.
Refrigerate for a minimum of 24 hours and up to 4 days. Take it out of the fridge about 2 hours before you are ready to use. This is what it looks like after 2 days:
To remove the dough, sprinkle a little flour on top while it’s still in the bowl and then turn the bowl upside down & wait until it releases itself, then flip back over onto a floured surface. Be patient here, it will not want to leave the container quickly, this is normal.
On the counter:
Finger flatten the dough. There is no need to flip, toss, or even pick it up. This dough is so soft & workable it will spread very easily into the exact size you want:
Sprinkle some corn meal on the peel & place the dough on:
Some simple crushed tomatoes:
Sliced mozzarella, salt, pepper, dried basil & olive oil:
To the egg preheated to at least 650:
This pie was cooked for about 6 minutes at 650:
Cooling on an elevated grid:
A few minutes later, sliced up & ready to eat:
This is what I am looking for on the interior, nice air pockets. The texture of the final product is definitely a step up from the beginner dough. If you have the time, the stage-two dough will yield better results. This pie is from a different batch, with very similar results:
* I know a lot of people purchase dough at the supermarket or at their local pizza shop. These are great alternatives, but if you have the time & the inclination, it is really fun to make dough at home. I am not sure what people are paying for pre-made dough, but for fun and comparison purposes I calculated the cost of homemade dough as follows (ok I was home sick & bored sh!tless when I did this):
- 33 cents per 16 inch pizza;
- 22 cents per 12 inch pizza; &
- 16 cents per 12 inch thin crust pizza.
Flour: using a pounds-to cups conversion (1 pound = 4 cups), the Sam’s Club sack of flour contains 100 cups which yields the following quantity of pizzas for $11.00:
- 16 inch pizzas @ 2 cups per pizza = yield of 50 pizzas / $11.00 = 22 cents per pizza;
- 12 inch pizzas @ 1.33 cups per pizza yields 75 pizzas / $11.00 = 14.6 cents per pizza;
- 12 inch thin crust pizzas @ 1 cup per pizza yields 100 pizzas / $11.00 = 11 cents per pizza
Yeast: I am sure this can be done much cheaper with some kind of bulk yeast, but I still use the $8.00 jar of bread machine yeast out of habit. Using a teaspoon-to-batch ratio (4oz. jar = 35.5 teaspoons), the jar yields the following quantity of pizzas for $8.00:
- 16 inch pizzas @ ½ teaspoon per pizza = yield of 71 pizzas / $8.00 = 11.26 cents per pizza;
- 12 inch pizzas @ 1/3 teaspoon per pizza = yield of 106.5 pizzas / $8.00 = 7.5 cents per pizza;
- 12 inch thin crust @ ¼ teaspoon per pizza = yield of 142 pizzas / $8.00 = 5.63 cents per pizza.
Salt & water: too negligible to calculate so they were not added.
If you’ve suffered through this post & are still reading, you may be interested to know that it took nearly 20 years for me to advance to stage-two, so look for my all new Stage-Three slide show right around October, 2030.