/ck/ - Food & Cooking

>>5017037

http://www.seriouseats.com/recipes/2012/03/jim-laheys-pizza-bianca-recipe.html

any recipe that doesnt call for bread flour should automatically be ignored

1 packet yeast or its fresh equivalent
1 tbs honey
1/4 cup warm water

Mix and proof

3 cups high gluten flour
1 cup water
1 tsp salt
1 tsp garlic
1 tbs oregano

Mix and work until you get your dough window. Rest for a minimum of one hour, then one give final work through. Cut potion off, work out with hands to desired size, rest for 30 min, place toppings, bake.

>>5017037
>Give me your perfect pizza dough recipe.
Sure thing.... oh wait
>Now, please, I'm hungry!!
Well you're SOL son, you would have had to start a minimum of 12 hours earlier, making the starter!

But the simplest is just:
flour (use bread flour if you have it)
dried yeast
salt
water

Mix in appropriate quantities, knead well, prove, knock back and re-knead, use ~20 mins later.

You can speed-prove dough in your microwave if it doesn't have bad hot spots. Not going to give pointers on it here, too much typing, you can find a guide to doing it using Google which will do a much better job anyway.

100% flour
78% water
3.5% salt
0.2% yeast

Mix flour and water together until a shaggy ball forms. Let rest 30 minutes, covered. Add salt and yeast and mix until windowpane. Place in an oiled bowl and retard in the fridge for at least 24 hours, but preferably 48 hours. Remove from refrigerator and allow to double at room temp. Once doubled, portion dough balls into desired size, and let proof at room temperature until 1.5x in size. Once proofed, dip dough ball in flour, press out the center of the dough ball and hand stretch to desired size and thickness being careful to preserve gas in the crust. Top, bake at maximum temperature in the oven rotating halfway through. Let sit at least 3 minutes at room temp before cutting and serving.

>>5017870
>thinks retardation in the fridge does anything (other than waste time)

>Let sit at least 3 minutes at room temp before cutting and serving.
Yeah they so do this in Naples. No really, in *every* pizzeria when there's a line out the door.

>>5018981
No sweat off my back if you don't retard your dough. Doesn't make any difference to me. It does plenty for the dough, though: hydrates the gluten, retards yeast fermentation allowing wheat enzymes to produce flavorful metabolites, improves dough extensibility, etc. There's a reason that places like Tartine retard all their lean doughs. I can understand that you may feel like it's a waste of your time, but to say it doesn't produce a very noticeable result is foolish.

And you're right, there is no reason to let the pizza rest if you're serving the pizza uncut. However, if you're planning on slicing the pizza, then letting it rest to allow the cheese to set will make getting clean slices a million times easier.