/ck/ - Food & Cooking

>>17272854
I make the dough for one pizza, it gets a brief ferment on the counter, and then shaped

dough is:
>6.4 oz bread flour
>1/4 t kosher salt
>1/4 t yeast
>1/2 t table sugar
mix with fork
>4oz warm water
>1/2 oz olive oil
add to dry ingredients at once, mix well, knead briefly, adding more flour if necessary
dough should be tacky but not sticky, soft & springy

shape into a disc, wrap with plastic
heat the oven to as hot as you can get it (450-500) with a stone or steel on a low shelf
when oven is hot, roll out the dough (roll, not toss) if you start with a nice round disc that you shaped earlier it’s easy to roll out a good round pizza

rolled pizza should be an inch or 2 larger than how you want it to turn out
dust a peel with semolina flour and transfer the dough to the center, the dough should shrink a little bit and now is a good time to get your circle perfect, working with your finger tips
dock well with fork, spread sauce evenly and thinly to within 1/2cm of edge
apply other toppings, but too many and you’d pizza won’t cook well…or at all

wiggle the peel to ensure nothing is sticking
add cheese, toppings should be within 1cm of the edge
know your cheese, know how it melts (or breaks) it’s best to start of with minimal toppings and push limits only when you know what your oven and ingredients are capable of

slide pizza onto the stone and cook for roughly 7-13 minutes, rotating occasionally