Basic Dough Recipe - BakerStone Pizza Oven Box Product Manual

Recipes
BASIC PIZZA DOUGH
INGREDIENTS:
8 Cups (1000g) - Flour (50/50 mixture of All purpose and Bread Flour)
21 oz. (600mL) - Water (cool not cold tap water)
1/2 tsp. (2.8g) - Fresh Yeast
or 2 tsp. (2.2g) - Active Dry Yeast**
or 2 tsp. (2.2g) - Instant Dry Yeast**
2 Tbsp. (28g) - Finely ground Sea Salt
EQUIPMENT:
Stand Mixer
Measuring cup
Measuring spoons
DIRECTIONS (Stand Mixer Method):
STEP 1
Pour the WATER in the mixing bowl and add the YEAST. If using FRESH YEAST, work the YEAST
with WATER in your palm until it dissolves. For ADY** or IDY**, mix into water and stir to
dissolve. Let rest for 5 minutes.
STEP 2
Attach dough hook and turn on to the lowest setting; slowly incorporate 70-80% of the flour
into the WATER & YEAST mixture - approximately 3 minutes. Once combined, remove bowl
from the mixing stand, cover with a damp towel or plastic wrap and let stand for 30 min-
utes. Then, return bowl to mixing stand on the lowest setting and slowly incorporate the
remaining FLOUR & SEA SALT into the dough - approximately 2 to 3 minutes.
STEP 3
Continue mixing on the lowest setting for 10 minutes, If dough forms a ball around the
dough hook, stop mixer and remove dough from the hook, then resume mixing. If the dough
feels too warm, stop mixer for 30 seconds to 1 minute and resume mixing.
STEP 4
Place the dough on a clean counter and form a 2 to 3 inch (5cm to 7.6cm) thick rectangular
mass, cover it with a damp towel or plastic wrap. Let the dough rest for 1½ to 2 hours.
STEP 5
To create the dough balls cut the mass of dough into 2 strips. Hold the end of one dough
strip in one hand, and using the thumb and fore-finger of your other hand, slowly tighten
them around the base of the dough ball where you want to cut through the dough. Do not
rip or tear the dough. You should get 4 dough balls out of each strip.
STEP 6
Place the dough balls into a lightly dusted container(s) and cover with lid or plastic wrap.
STEP 7 Choose from one of these two FERMENTATION METHODS:
1.) Warm Ferment:
(around 70°F/21°C) for 4 to 6 hours, and then you're ready to make pizza!
2.) Cold Ferment: let it rest in the refrigerator for anywhere from 12 hours up to 3 days. The
longer that you let the dough rest, the more complex the flavor development becomes.
*NOTE: If you use the cold ferment method, make sure to take your dough out of the refrig-
erator 2 to 3 hours prior to baking pizzas so the dough will stretch more easily.
Experiment with the di erent methods to determine your favorite type of crust.
- makes: 6 to 8 Dough Balls
let your dough rest on the counter in a cool dry place
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