Tavern Style Pizza
Serves 1
Directions
- 1Add bread flour, cornmeal, yeast, sugar, and salt to a bowl and mix.
- 2Add water at around 90 degrees and olive oil to the dry ingredients.
- 3Mix to incorporate all the ingredients in the bowl.
- 4Pour the dough onto the countertop and knead it slightly until all the flour and water are incorporated.
- 5Let the dough rest in a bowl for 30 minutes.
- 6Knead the dough for another two minutes.
- 7Lightly oil your containers.
- 8Divide the dough into balls.
- 9Use the surface of the counter to create a little tension and pinch the seam shut.
- 10Place the dough balls into the oiled containers.
- 11Throw the dough into the fridge for one to two days.
- 12The day before you make pizza, pull the dough from the fridge.
- 13Let the dough sit on the counter for at least an hour.
- 14Start pressing out the dough completely all the way to the edges to form a circle before you bring out the rolling pin.
- 15Use a rolling pin to flatten the dough, flipping over and adding flour as needed.
- 16Use a fork to poke holes or a docking tool on the dough.
- 17Grab a pizza pan and put a layer of parchment paper in between each rolled out dough ball.
- 18Throw the stacked dough back in the fridge overnight.
Ingredients
- 547 g bread flour
- 22.5 g cornmeal
- 3 g instant yeast
- 12 g salt
- 6 g sugar
- 285 g water
- 45 g olive oil
Equipment
bowlspatulacountertopcontainerskniferolling pinforkdocking toolpizza panparchment paperfridge
Tips
- This is a very low hydration dough.
- A curing process where the rolled dough sits in the fridge overnight will develop an amazing texture.
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