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Best Pizza Crust Yet! But There's More............
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So here is the recipe for the dough. Super easy to make, super hard to handle.
This is in order to add to the bowl.
14oz cool water (non-chlorinated)
1-1/2 TSP salt
1/4TSP dry yeast
2 TBSP olive oil first press if possible
Give the above ingredients a stir to mix just a bit
3-1/2 cups bread flour King Arthur from Walmart works fantastic
Add you first 1/2 cup flour on the side of the bowl to prevent splashing then add the balance.
Stir with a round long handle, I'm using a long spoon handle. Stir till a ragged ball forms.
Scrape down the sides and mix a little more. Cover with plastic wrap and leave on the counter overnight to 24 hours.
After the proofing is done this makes 2 thin 16in pizza crusts. If you want to cut the dough do not work it at all or it will not stretch. Cut it on dry flour then I roll it out slowly. I did use Semolina flour today for the first time and I was able to transfer the raw pizzas onto the stone.
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Best pizza to date. Cooked very fast @450 degrees. Out in 8-9 minutes. Crust was fantastic. Taste was great too. Really cooked well.
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The plan was to cook two, put one in the fridge so we were eating the first while the second cooked when I heard a "POP". No more pizza stone. I have some 3/16in steel plate out in the shop that is new stock. A 16in pizza pan hits the oven door or convection fan so I'm going to cut a 15in circle out of the steel sheet. After it's seasoned up I bet I can't crack it ever.
