Class Pizzeria Dough Hand Tossed to preserve an Light & Airy Crust. Yielding about 1500 g or a bit more of Pizza Dough or 4 Medium Pizzas (377 g), or 2 Large Pizza (610 g) and a small Pizza or Calzone.
987gAll Purpose Flour - or about 7 C of Flour + more if needed
563gWater - or about 3 C
1/2tspYeast - or 1 tsp Fresh Bakers Yeast
Add Water, Sugar, Oil & Yeast to a Large Pot or Bowl with 3 cups of Flour. This is the Slurry. Whisk well until smooth. Cover and allow to proof for 1 hour.After sitting for 1 Hour you should see good bubble formation.
Mix in the remaining Flour & Salt and Knead until Smooth and Elastic. It should be a Tacky dough. Dough Mixer: Mix at speed 1 for 5 minutes, speed 2 for 3 minutes. Hand Kneaded: Knead for about 10 - 15 minutes. If it is too sticky add more flour or too dry add more warm water. But do so after you have Kneaded it for some time. Since some of the moisture will get distributed during mixing. Adding extra flour in too early can result in a dry dough.
As soon as you have the Dough formed, portion into the desired size. Lay them down on a tray and cover with Plastic. Refrigerate for 1 - 3 days. It's important that the dough has a full 24 hours to age.
Remove from the Fridge while still covered 1 hour before you plan on using it. During this time preheat the oven to the highest setting it will go.
Dough Ball Size
The Dough ball size is really a matter of preference. In general, it is about 1/2 lb. for small, 1 lb. for medium, and 1 1/2 lb. for large. Different amounts can be used to give you a thinner or thicker pizza. The below are my preferences. Small 233 gMedium 377 gLarge 610 g
About 1 Tbl of Gluten Flour or more may be added to the Slurry for a Chewier and more stretchy dough.If you want a sweeter dough, up the Sugar by another 1/2 Tbl or more, careful though the more sugar you add the darker the crust will brown.If the Dough is too dry after kneading for some time, add some warm water. If too wet add some more flour. The end product should be a tacky, smooth elastic dough ball.
Freezing Pizza Dough
To Freeze Pizza Dough. Allow the Pizza Dough to proof again until doubled in size. Portion them out to the desired size and lay them on a tray. Cover the tray with plastic and place it into the freezer. Once frozen, individually wrap each pizza dough in saran wrap.
Thawing Frozen Pizza Dough
To Thaw Pizza Dough, unwrap however many dough balls desired and place them onto a tray. Cover the tray with plastic and refrigerate overnight. Remove from the Fridge 1 hour before you plan on using it. While at the same time you preheat the oven to the highest setting it will go.
Hand Tossed Pizza Dough https://jahzkitchen.com/hand-tossed-pizza-dough/ June 1, 2021