SAME-DAY STRAIGHT PIZZA DOUGH

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Hydrate the yeast Measure 700 grams of water at 90°F to 95°F (32°C to 35°C) into a container

Step 2

Put 2 grams of yeast in a separate, small container

Step 3

Add about 3 tablespoons of the 90°F to 95°F (32°C to 35°C) water to the yeast and set aside

Step 4

Autolyse Combine the 1,000 grams of flour and the remaining 90°F to 95°F (32°C to 35°C) of water in a 12-quart round tub

Step 5

Mix by hand just until incorporated

Step 6

Cover and let rest for 20 to 30 minutes

Step 7

Mix Sprinkle the 20 grams of salt over the top of the dough

Step 8

Stir the yeast mixture with your finger, then pour it over the dough

Step 9

Use a small piece of the autolysed mixture to wipe the remaining yeast goop from its container, then throw it back in the tub

Step 10

Mix by hand, wetting your working hand before mixing so the dough doesn't stick to you

Step 11

(It's fine to rewet your hand three or four times while you mix

Step 12

) Reach underneath the dough and grab about one-quarter of it

Step 13

Gently stretch this section of dough and fold it over the top to the other side of the dough

Step 14

Repeat three more times with the remaining dough, until the salt and yeast are fully enclosed

Step 15

Use the pincer method (see page 67) alter- nating with folding the dough to fully inte- grate the ingredients

Step 16

Cut and fold, cut and fold

Step 17

The target dough temperature at end the of the mix is 77°F to 78°F (25°C to 26°C)

Step 18

Fold This dough needs one fold (see pages 69-70 for instructions)

Step 19

It's best to apply the fold 30 to 60 minutes after mixing

Step 20

After folding,

Step 21

lightly coat the dough and the bottom of the tub with olive oil to help prevent sticking.

Step 22

When the dough is about double its origi- nal volume, about 6 hours after mixing, it's ready to be divided

Step 23

Divide

Step 24

Moderately flour a work surface about 2 feet wide.

Step 25

With floured hands, gently ease the dough out of the tub.

Step 26

With your hands still

Step 27

Aloured, pick up the dough and ease it back down onto the work surface in a somewhat even shape.

Step 28

Dust the entire top of the dough with flour, then cut it into 5 equal-size pieces with a dough knife or plastic dough scraper.

Step 29

Each piece should weigh about 340 grams; you can eyeball it or use a scale.

Step 30

(If you plan to use any of the dough for thin-crust iron-skillet pizza or focaccia, divide that portion of the dough into 200-gram pieces.

Step 31

Shape the dough into balls

Step 32

Shape each piece of dough into a medium-tight round following the instructions on pages 71-73, working gen- tly and being careful not to degas the dough.

Step 33

Refrigerate

Step 34

Put the dough balls on a lightly floured baking sheet, leaving space between them to allow for expansion.

Step 35

Lightly oil or flour the tops, cover with plastic wrap, and let rest at room temperature for 30 to 60 minutes.

Step 36

Refrigerate for at least 30 minutes to make the dough easier to shape.

Step 37

See chapter 14 for instructions for shap- ing, topping, and baking pizzas.

Step 38

Stored in the refrigerator and tightly covered, any leftover dough will keep for up to 2 days.

Step 39

You may pre fer the next-day dough as it develops flavors with more time in the refrigerator.