Tavern-Style Pizza
Serves 3
Directions
- 1Add bread flour, cornmeal, yeast, sugar, and salt into a glass bowl.
- 2Add bread flour, cornmeal, yeast, sugar, and salt into a glass bowl.
- 3Add bread flour, cornmeal, yeast, sugar, and salt into a glass bowl.
- 4Mix the dry ingredients quickly.
- 5Mix the dry ingredients quickly.
- 6Mix the dry ingredients quickly.
- 7Add water at around 90 degrees Fahrenheit and olive oil to the dry ingredients.
- 8Add water at around 90 degrees Fahrenheit and olive oil to the dry ingredients.
- 9Add water at around 90 degrees Fahrenheit and olive oil to the dry ingredients.
- 10Mix to incorporate all the ingredients.
- 11Mix to incorporate all the ingredients.
- 12Mix to incorporate all the ingredients.
- 13Pour the dough onto the countertop and start kneading it slightly until all the flour and water are incorporated.
- 14Pour the dough onto the countertop and start kneading it slightly until all the flour and water are incorporated.
- 15Pour the dough onto the countertop and start kneading it slightly until all the flour and water are incorporated.
- 16Let the dough rest for 30 minutes.
- 17Let the dough rest for 30 minutes.
- 18Let the dough rest for 30 minutes.
- 19Knead the dough for another 2 minutes.
- 20Knead the dough for another 2 minutes.
- 21Knead the dough for another 2 minutes.
- 22Lightly oil your containers.
- 23Lightly oil your containers.
- 24Lightly oil your containers.
- 25Cut the dough into three equal parts.
- 26Cut the dough into three equal parts.
- 27Cut the dough into three equal parts.
- 28Use the surface of the counter to create a little tension for each dough portion.
- 29Use the surface of the counter to create a little tension for each dough portion.
- 30Use the surface of the counter to create a little tension for each dough portion.
- 31Pinch the seam of each dough ball.
- 32Pinch the seam of each dough ball.
- 33Pinch the seam of each dough ball.
- 34Place each dough ball into an oiled container and shut the lid.
- 35Place each dough ball into an oiled container and shut the lid.
- 36Place each dough ball into an oiled container and shut the lid.
- 37Throw the dough containers into the fridge for one to two days.
- 38Throw the dough containers into the fridge for one to two days.
- 39Throw the dough containers into the fridge for one to two days.
- 40The day before making pizza, pull the dough from the fridge and let it sit on the counter for at least an hour.
- 41The day before making pizza, pull the dough from the fridge and let it sit on the counter for at least an hour.
- 42The day before making pizza, pull the dough from the fridge and let it sit on the counter for at least an hour.
- 43Start pressing out the dough completely all the way to the edges to form a circle.
- 44Start pressing out the dough completely all the way to the edges to form a circle.
- 45Start pressing out the dough completely all the way to the edges to form a circle.
- 46Use a rolling pin to further flatten the dough.
- 47Use a rolling pin to further flatten the dough.
- 48Use a rolling pin to further flatten the dough.
- 49Flip the dough over and add flour as needed while continuing to roll.
- 50Flip the dough over and add flour as needed while continuing to roll.
- 51Flip the dough over and add flour as needed while continuing to roll.
- 52Use a fork or a docking tool to poke holes in the dough.
- 53Use a fork or a docking tool to poke holes in the dough.
- 54Use a fork or a docking tool to poke holes in the dough.
- 55Grab a pizza pan and put a layer of parchment paper in between each rolled out dough ball.
- 56Grab a pizza pan and put a layer of parchment paper in between each rolled out dough ball.
- 57Grab a pizza pan and put a layer of parchment paper in between each rolled out dough ball.
- 58Throw the pan with the rolled dough back in the fridge overnight.
- 59Throw the pan with the rolled dough back in the fridge overnight.
- 60Throw the pan with the rolled dough back in the fridge overnight.
Ingredients
- 547 g bread flour
- 547 g bread flour
- 547 g bread flour
- 22.5 g cornmeal
- 22.5 g cornmeal
- 22.5 g cornmeal
- 3 g instant yeast
- 3 g instant yeast
- 3 g instant yeast
- 12 g salt
- 12 g salt
- 12 g salt
- 6 g sugar
- 6 g sugar
- 6 g sugar
- 285 g water
- 285 g water
- 285 g water
- 45 g olive oil
- 45 g olive oil
- 45 g olive oil
Equipment
pizza peelcutting boardglass bowlspatulacountertoppizza containerskniferolling pinforkdocking toolpizza panparchment paperfridge
Tips
- A curing process where you let the rolled dough sit out of the fridge to develop an amazing texture overnight is preferred.
- The day before you make pizza, pull the dough from the fridge and let it sit on the counter for at least an hour.