Pizza

By 1For_Him

Alton Brown in Good Eats "Flat is Beautiful - Pizza"

Ingredients

• Tips:
• 2 2 2 Tablespoons Sugar
• 1 1 1 Tablespoon Kosher Salt (probably less)
• 1 1 1 Tablespoon Pure Olive Oil
• 3/4 3/4 3/4 Cup Warm Water
• 270 270 270 Grams White Bread Flour -- for bread machines; high gluten
• 1 1 1 Teaspoon Instant Yeast
• 2 2 2 Teaspoons Olive Oil -- basting on crust
• All-purpose Flour -- for dusting board
• 6 usually triple this recipe. That makes 6 little pizzas.
• Toppings - Cheese - Different cheeses is key. I highly recommend using a combo like mozzarella, jack and provolone. Go easy on the cheese when dressing otherwise the center of the pizza will get soggy because it can't cook.

Preparation

Step 1

Place the sugar, salt, olive oil, water, 1 cup of flour, yeast and remaining cup of flour into the stand mixer's bowl. Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Add more flour until the dough pulls from the side. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.

Tear off a small piece of dough and flatten into a disk. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes. Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add some olive oil to the bowl and toss to coat. Cover loosely with plastic wrap and refrigerate for 18 to 24 hours (a.k.a. overnight).

Place a pizza stone or tile onto the bottom of a cold oven and turn the oven to it highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven.

Split the pizza dough into 2 equal parts. Flatten into a disk onto the counter top and then fold the dough into a ball. Lightly wet hands with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens into a ball. Cover 1 ball with a tea towel and rest 30 minutes.

Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a zip-top bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.

Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disk, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. If the pizza dough rests for another 30 minutes before dressing, then it will bake up more chewy.

I don't remember the exact time to cook it. I start a 7 minute timer and then watch for the cheese to brown. Let it rest for 2-3 minutes before cutting.