This is my original pizza dough recipe, based on my memory of doughs I made in restaurants.
Mechanic
The vital wheat gluten supplements bread flour to push gluten content higher, producing a chewier crumb and stronger structure than all-purpose flour alone. A cold ferment of 24–48 hours develops flavour. The autolyse (30-minute rest before adding salt) speeds gluten development.
Ingredients
- 990 g white bread flour
- 10 g vital wheat gluten
- 700 g water (70% hydration)
- 25 g kosher salt
- 25 g sugar
- 15 g instant yeast (1.5%)
Method
Combine the flour, vital wheat gluten, and yeast. Add the water and mix until just combined. Cover and rest 30 minutes (autolyse).
Add salt and sugar. Mix on medium speed for 7 minutes, or knead by hand until a smooth, slightly tacky ball forms.
Divide into 200 g portions. Shape into tight balls. Place in the fridge for 24–48 hours (minimum 12 hours).
Remove from fridge 30 minutes before shaping. Stretch on a lightly floured surface to 15–20 cm.
Bake at 233°C (450°F) with the convection fan on, on a hot carbon steel pan or baking stone (parchment underneath makes the transfer easier), until the bottom is browned and the cheese is bubbling, 12–16 minutes depending on thickness and toppings. About 14 minutes is typical.
Notes
- The yeast, ball size, and bake time come from testing for a birthday pizza in 2023: 1.5% yeast with a long ferment, 200 g balls, 14 minutes at 233°C with the fan, on carbon steel with parchment. The earlier version used 0.1% yeast and 175 g balls.
- Reducing gluten slightly (toward 12.5% total protein) gives a less chewy crumb.
- Autolyse can run 5 minutes shorter without significant difference.
- See also The Aldersons’ epic 12 days of pizza, our family’s 12-pizza Christmas marathon.