Kalamazoo AFPO-C-2-NA-NG Use And Care Manual page 20

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Two Hearted Ale Whole-Wheat
Pizza Dough
This recipe creates a very flavorful, hearty dough. Whole-wheat flour and Bell's Two Hearted Ale add
a little sweetness and complexity. This is the perfect base for some of the American pub-style pizzas,
such as the Loaded Baked Potato Pizza and Buffalo Chicken Pizza.
Yields 7 10-ounce Dough Balls
(about 2kg dough)
3 teaspoons honey
50 milliliters lukewarm tap water
5 grams active dry yeast
450 grams Caputo Tipo '00 flour, plus
more for working with the dough
700 grams whole-wheat flour
100 grams dark rye flour
1 tablespoon wheat germ
520 milliliters cold tap water
200 milliliters Bell's Two Hearted Ale,
or another well-balanced American IPA
45 grams kosher salt
Semolina flour for use when shaping the
dough into pizza crusts
Note: All ingredients are measured by
weight. Metric measurements are used for
added precision (1 gram = 0.035 ounces)
and to make it easier to calculate the
hydration (ratio of wet to dry ingredients
by weight).
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Directions
Dissolve the honey in the lukewarm water. Stir in the yeast. Let sit for 5
minutes to activate. It should become quite frothy.
Combine the '00 flour, dark rye flour and wheat germ in a large mixing
bowl.
Combine the cold water and beer in another large mixing bowl. Add
roughly a third of the flour mixture to the liquid. Stir well to create a
batter. Your batter should be completely free of lumps. Add half of the
remaining flour mixture to the batter and stir well to combine. Mix the
salt into the final dry third of the flour mixture, then add to the dough
in progress. Work into the dough as much as possible inside the bowl,
then transfer from the bowl onto a clean work surface. Knead until
the dough is evenly combined and has a consistent texture, about 8
minutes.
Return the dough to the mixing bowl and cover tightly. Let rest for 1
hour.
Follow the directions for the Artisan Fire Pizza Dough recipe (page
209) for dividing, storing and using the dough.
Remove the dough boxes from the refrigerator and let the dough rest
at room temperature for 2 to 4 hours before making pizzas.
To form the pizza crusts, work the dough gently with your hands.
Never use a rolling pin or pinch the dough too firmly. This will "bruise"
the dough. Start with the dough ball on a floured work surface. Press
gently outward toward the edges with your fingers, rotating the dough
as you work your way around to create a disk. Lift the disk from the
surface and begin to gently stretch it. Once it is about 7 inches in
diameter, let gravity begin to help you shape the dough. Hold the disk
from the top with both hands. Try to use the flats of your fingers rather
than your fingertips. Sway the dough back and forth to stretch it, and
shuffle your hands along to rotate the dough as you sway back and
forth. You can also stretch the dough across the backs of your fists.
Combine these techniques in the manner that suits you best.
When the dough is ready for toppings, it should be about 1/8-inch
thick and roughly 12 inches in diameter. Do not create a lip for the
perimeter. The dough should be an even thickness from edge to
edge. The lip should rise around the edge in the oven (keep the
toppings ¾ inch from the edge).
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