This is an improved dough tuned to work easily with a 6 L stand mixer. It’s high-hydration and can be sticky, but the extra water provides a better ferment and lift. It also works well for focaccia with more oil in the pan and whatever toppings you enjoy.
Mechanic
This is a high-hydration dough (~67%), which trades easy handling for better ferment and lift. The diastatic malt powder supplies enzymes that break starches down into sugars, giving the yeast more to work with and helping the crust brown. If you can’t find it (specialty baking stores and online sell it), replace it with the same weight of flour and give the dough a bit more ferment time.
I don’t suggest 00 flour for this recipe unless you have a pizza steel or an oven that can reach 300°C (575°F) or more. All-purpose works better in a home oven, though kneading and cooking times are a bit longer.
Ingredients
Yeast slurry
- 400 g water, warmish
- 20 g olive oil, plus more for the container
- 10 g diastatic malt powder
- 6 g yeast
Dry
- 600 g all-purpose flour
- 12 g salt
Method
Combine the water, olive oil, malt powder, and yeast in a pourable container. Let sit until a light foam appears, 10–20 minutes; no foam means the yeast is dead.
Put the flour and salt in the mixer bowl. Add the yeast slurry and mix on low (1 on our KitchenAid) until combined.
Turn the mixer to medium and knead until a smooth dough forms, 5–10 minutes. You may need to scrape down the dough hook, but it generally works itself out with some speed adjustments. The mixer may bounce its way off the counter, so don’t leave it unattended.
Scrape the dough into an oiled container 3–4 times its size and form a rough ball. Let it proof until roughly doubled, about 1 hour.
If you have time, a cold ferment improves the texture and flavour. Make sure the dough is well oiled (or covered in plastic wrap) and put it at the back of the fridge for 24–72 hours. Let it come back to room temperature before shaping.
Stretch and fold the dough over itself in the bowl 4 times. Let rest 30 minutes and repeat. This aligns and strengthens the gluten for larger bubbles. You can repeat up to 4 times, but a few rounds is usually enough.
Divide into 3 portions and place on pizza or sheet pans that are oiled and dusted with cornmeal or semolina. If the dough won’t stretch easily, let it sit for 10–20 minutes and try again.
Bake one of two ways. Grandma-style pizza is easiest in a home oven: 175°C (350°F) for 30–40 minutes. With some practice, a thinner pizza rises nicely at 220°C (425°F) or above, with a bit more rise and crunch. Both work well.
Notes
- See also The Aldersons’ epic 12 days of pizza, our family’s 12-pizza Christmas marathon.