by Gary and Cheri » Wed Aug 18, 2010 10:13 pm
Dean's Favorite Pizza Dough
Dough Ingredients...
4 ½ cups chilled unbleached high-gluten flour
1 ¾ teaspoons salt
1 teaspoon instant yeast
¼ cup olive oil
1 ¼ cup ice water
½ cup chilled IRG Private Label Dark Porter Ale*
Make dough day before making pizza.
Stir flour, salt and instant yeast together in a 4-quart bowl.
Stir in oil, water and beer with fork, and then knead by hand until consistent.
Lightly coat the inside of two zip-lock bags with olive oil spray.
Divide dough into two equal parts and place into zip-lock bags.
Place zip-lock bags in ice chest.
Pizza ingredients...
Semolina flour (For Dusting)
Olive oil (For brushing)
Preparing the pizza dough...
Remove one bag of pizza dough from cooler two hours before making pizza.
Making the pizza...
Remove dough from zip-lock bag and place onto 16" x 16" sheet of parchment paper.
Flatten dough ball out and roll into pizza skin, dusting dough with semolina flour to keep from sticking to rolling pin.
Trim pizza skin to desired diameter.
Dock pizza skin with dough docker or fork.
Place another 16" x 16" sheet of parchment paper over docked pizza skin.
Place pizza peel under bottom sheet of parchment paper and place pizza pan or cutting board over top sheet of parchment paper and invert.
Carefully peel top sheet of parchment paper off of pizza skin.
Redock the pizza skin and trim remaining bottom parchment paper into a larger diameter than pizza skin, using scissors.
Slide pizza peel under parchment paper and pizza skin and place into cold dutch oven
Pizza skin should have approximately ½" lip around wall of the D.O.
Brush lip of pizza skin with olive oil.
Baking the pizza... (Using a 14" oven)
Bake pizza for 25 minutes with 20 briquettes under oven and 40-42 briquettes on top of lid.
Rotate oven and lid ¼ turn at 12 ½ minutes.
Carefully lift edge of parchment paper and quickly slide pizza peal underneath to retrieve pizza form the dutch oven.
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