I have been testing out a new pizza dough recipe lately that
instead of adhering to cup measurements just follows 1 rule. For every part
flour, you have 65% water dependent on weight. A simple example below:
230g Flour
150g Warm Water
1 tsp yeast
1 tsp olive oil
½ tsp salt
½ tsp sugar
This will yield one medium sized pizza. Activate yeast in water. Mix ingredients, knead for 5 - 10 minutes and
let rise for about 1 hr. Pre-heat oven to 485 F. Bake on pizza stone for 10
minutes and then switch on broiler and brown the top.
I have reduced my overall cooking time in favour of
finishing off the pizza with the broiler. This allows for a softer crust, but
you still get the nicely browned cheese.
Pizza Π = J
In the end the math always works out!
