Description
This recipe is for a master dough without a starter. It makes about 27 ounces of dough, enough for 1 pizza.
| Ingredient | Percentage | Amount |
|---|---|---|
| Flour | 100 | |
| Water | 65 | |
| Oil | 1 | |
| Salt | 2 | |
| Malt | 2 | |
| Yeast | 1 | |
| Total (Ball) | 775 |
Ingredients
- 4.5 grams (1½ teaspoons) active dry yeast
- 70 grams (1 cup plus 1 tablespoon) warm water (80°F to 85°F)
- 453 grams (3½ cups) flour with 13 to 14 percent protein, preferably All Trumps, Pendleton Flour Mills Power, Giusto’s High Performer, King Arthur Sir Lancelot Unbleached Hi-Gluten, or Tony’s California Artisan Flour
- 9 grams (1 tablespoon) diastatic malt
- 225 grams (4 cups plus 2 tablespoons) ice water, plus more as needed
- 9 grams (2 teaspoons) fine sea salt
- 5 grams (1 teaspoon) extra virgin olive oil
Method
- Follow the instructions for Master Dough with Starter, omitting the addition of the Poolish or Tiga and allow the dough to rest for 1 hour rather than 20 minutes.
- Using a dough cutter, lift the dough into a large bowl, press it down slightly, and rub a little water over the top.
- Cover with a double layer of plastic wrap and refrigerate for 24 hours (see Bulk Fermenting, page 24).
- Remove the dough from the refrigerator and put it in the bowl of a stand mixer fitted with the dough hook.
- Mix for 30 seconds on the lowest speed to degas the dough, removing any air bubbles (see Degassing the Dough, page 26).
- Move the dough to the work surface and use the dough cutter to cut the dough into halves or thirds (depending on the weight called for in each recipe).
- Weigh each piece, adjusting the quantity of dough as necessary.
- You may have a little extra dough.
- Form the dough into balls (see Balling the Dough, page 26) and refrigerate for 24 hours as directed in the Master Dough recipe.
- For baker’s percentages, see page 302.