Pizza With a Peel

OK, so here is the deal... My friends (Parents of my Godson) from Redondo Beach and I are all meeting in Palm Springs to visit our mutual friend Andy. Since my Godson will be there, it is time for me to dust off the Peel & Stone (they're not REALLY dusty, just a figure of speech) and throw together a big old batch of Pizza Dough to drag with me...

For it will be a Pizzafest... I use Larry's dough recipe, with a couple of modifications. Larry is a pizza guru, you should check out his vlog (The Coldhitz Vlog), it's awesome!

My main alteration, is to replace 2 cups of the AP Flour with Bread Flour, or "hard" flour. I like the "chew" that is produced by the higher gluten content. I also like to place my dough in the refrigerator for 24-36 hours to slow rise. I feel this makes a more flavorful dough. It's just a personal preference... Everything else is subject to change, and usually does... Like the Sicilian Olive oil,

the Trapani Sea Salt,

or the San Pellegrino Mineral Water (I used 1 cup along with 1 cup of plain water).

These were lying around so I thought, Hey, What the heck.... I have used them before, but they are not necessary for great crust. Especially the Trapani Sea salt. If I had not found it in the food section at a TJ Max, for dirt cheap, I would have , and normally do, used Kosher salt.

But enough chit chat out of me... I need to hop in the car this morning and head out... :)

Pizza Dough
(Double Batch)

2 pkg (4 1/2 tsp) Active Dry Yeast
2 cups water 110 degrees (or 1 cup water and 1 cup S. Pellegrino Mineral water)
2 cups AP flour
4 cups Bread Flour
2 tsp Kosher of Sicilian Sea Salt
1/2 cup Extra Virgin Olive oil; Plus more for rubbing bowl

Heat waters to 110 degrees, add yeast and stir, let sit 10 minutes.

Whisk flours and salt together in a medium bowl.

When the yeast looks like this....

It's ready to be added to the dough (stir it up again first though)

Add the olive oil to flour mixture,

and stir with a fork until a soft dough is formed.

Most likely it will look like this, my forks are thin, so I have to get my hands all in it.

Turn out onto a lightly floured board and knead until a silken elastic dough is formed.
This is a pretty soft dough, so you don't need a lot of force, just fold it towards you,

And push away,

Give it a turn to the left,

Fold and push away.

It takes about 10 minutes, then simply form it into a ball and rub it with some oil.

Lubricate a bowl with olive oil as well,

add the dough ball and turn to coat.

Cover dough ball with plastic wrap (on the surface)

Cover the bowl with foil and refrigerate for 24 hours.

This is what it will look like in about 12 hours

Because I doubled the batch, there should be enough dough for 8 pizzas.

I will post all the finished pizzas tomorrow after I return from Palm Springs...

Mangia!!
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