Baking Steel 72 Hr Dough
from Ruth Reichl…
The video is way too long. But it’s useful for demonstrating the techniques. If you want a sloppy written version of the video, here it is:
Pizza Recipe
Poolish
- 150 milliliters water
- 150 grams flour
- 2 ½ grams yeast
- Bit of honey
Stir together. Let sit at room temperature for one hour. Put in refrigerator for about 24 hours.
Pizza
- 350 milliliters water
- 20 grams salt
- 625 grams flour
Stir the poolish into the water. Add half of the flour and stir well. Add the salt and the rest of the flour and mix well. Turn it out onto the counter and work the dough, pressing and pulling until smooth. Let it rest for 15 minutes.
Put olive oil on your hands, pick up the dough, and pull it over and over, making a kind of balloon, until it is smooth. Oil a bowl and put the dough ball into the bowl, cover, and allow to sit at room temperature for 30 minutes.
Turn the dough onto a board, put a bit of olive oil on your hands, and divide the dough into 5 balls.
Sprinkle a baking pan with semolina and place the balls into the pan. Pat a bit of oil on top of each ball and wrap the pan in plastic wrap. Allow to rest for 2 hours at room temperature.
Place a pizza steel into the oven and preheat the oven to 500 degrees for 1 hour.
Stretch a ball of dough into an 8 or 10-inch round. Cover with simple tomato sauce. Put in oven until crust is golden. Remove, dust with grated parmesan and chunks of mozzarella, and put back into the oven until fully cooked.
Repeat with remaining dough balls.
Makes 5 small pizzas.
