What you’ll need:
2. Bench Scraper
3. Medium sized bowl with lid
4. Cast Iron Skillet
5. Wooden Cutting Board
6. Baking Sheet
FOR THE DOUGH
400g (80%) King Arthur Bread Flour
100g (20%) Lonesomestone Bread Flour
420g (82%) Water
3g (.6%) Lasaffre Instant Dry Yeast
10g (2%) Fine Sea Salt
1 TBs Olive Oil
FOR THE TOPPINGS
Get creative! We’ve tried red grapes, olive oil and salt and also just ate this dough like a sciacciata bread with hard salty cheeses such as Pecorino romano on top. Other classics include a bed of olive oil with spinach and sun dried tomatoes, marinara sauce & mozzarella cheese, cured meats and any assortment of pickled or fresh vegetables.
Put it all together:
1. Mix both flours with yeast
2. Add 370g of water to flour/yeast mixture. Mix with a fork
until flour has absorbed water. Dough should come together
in a shaggy mass. Cover with a towel and let rest 30
3. Mix remaining 50g of water with salt, until salt is dissolved.
4. Add salt/water mixture to dough. Perform first turn. Cover
with towel let sit 30 minutes.
5. Perform second turn. Let sit 30 minutes.
6. Perform third turn. Turn dough over so bottom half is facing
up. Tuck sides of dough underneath itself, creating a
smooth taught ball. Add olive oil and spread over the face of
the dough. Cover with plastic wrap and place in refrigerator
for 12-36 hours.
7. Remove dough from fridge three hours before intended use.
Cut and scale 225g of dough.
8.Place onto a well oiled cast iron Wisco skillet.
9. Once dough has reached room temperature on the skillet, evenly stretch
dough to cover the entire bottom of the Skillet.
10. Bake dough in 500º – 600º oven for 10-20 minutes. Dough should be dark golden brown in color and release easily from the skillet.
11. Finish by adding your toppings onto the baked pizza dough and put back into oven to bake until the cheese is melted and sauce is hot, approximately 3-5 minutes. Serve immediately from the pan or take out and cut samples for a party of 5.