- 1
Ingredients
- 9.7 Ounces King Arthur Sir Lancelot Flour
- 3.1 Ounces Water
- 3 Ounces Budweiser Beer
- 1 3/4 Teaspoons Sea Salt
- 1 Teaspoon Olive Oil
- 1/2 Teaspoon Instant Dry Yeast
- *Temp. adjusted to achieve a finished dough temperature of between 85-90 F
- Total, dough weight = 16.16 oz.
- Thickness Factor=.105
Preparation
Step 1
1. Place the flours, salt, and yeast in a food processor fitted with the metal blade. Pulse once to combine. Using an instant-read thermometer, measure the temperature of the flour/preferment mixture. Again using an instant-read thermometer, adjust the water temperature so that the combined temperatures of the water and the flour, when added together, give a total temperature of 140°F. (NOTE: Your dough mixture will NOT be 140°F! Because the food processor transfers heat to the dough while mixing, this procedure takes that into consideration to produce a dough with a final temperature of 75°-80°F when finished processing, as seen in Step 4.) With the machine running, pour all of the water through the feed tube. Process for a total of 20 seconds.
2. Stop the machine and let the dough rest in the processor bowl for 20 minutes. It will soften noticeably as it rests. Then process for 25 seconds longer, for a total of 45 seconds of processing time.
3. Stop the machine and take the temperature of the dough with an instant-read thermometer, which should read between 85°F and 90°F. If the temperature is lower than 85°F, process the dough for an additional 5 seconds. If the temperature of the dough is still lower than 85°F, process for an additional 5 seconds, up to twice more, until it reaches the desired temperature. If the temperature is higher than 90°F, remove the thermometer, scrape the dough from the food processor into an ungreased bowl and refrigerate for 5 to 10 minutes. Check the temperature after 5 minutes; the dough should be 90°F or cooler by that time.
4. Remove the dough from the processor and place it in a large ungreased bowl. Cover the bowl with plastic wrap and allow the dough to ferment for 2 to 3 hours at room temperature, 70°F to 72°F. It will not double at this point, but it will increase in volume somewhat.
Stretching Steps
1 - Place dough ball in flour bowl. Dust both sides well. Dust prep area with flour.
2 - Flatten ball into a thick pancake-like shape with palm of hand, ~ 2" thick. Keep well dusted.
3 - Press fingertips into center and working toward the rim until skin is 8 inches round. Keep well dusted.
4 - Place hands palm down inside rim and stretch outward while turning. Stretch to 10" round.
5 - Place skin over knuckles (1st time dough is lifted off bench) and stretch to 14"+/-
6 - Place on floured peel and dress with favorite toppings.
7 - Peel dressed skin into preheated oven (1 hr+ at max temp) outfitted with unglazed quarry tiles.
8 - Bake until lightly or heavily charred (more flavor).