SAUSAGE PIZZA WITH THE BEST PIZZA DOUGH

 

It's the first time to bake pizza at home with my small oven. I found pizza dough recipe using biga from 'BREAD'. Because it's my first time to bake pizza, I can't be sure if there is more good pizza dough than this. But probably I will not change the dough recipe. This one is the best.

 

For topping, I chose onion, red and yellow paprika, sausage, mozzarella and Colby & Monterey Jack marble cheese. After baked in the oven for about 20 minutes, The cheese is melted perfectly. Crust is crisp and chewy. It's not like all those pizzas I tried. What's important in pizza is not the topping but dough. True, True, True. I feel it in my mouth.

 

THE BEST PIZZA DOUGH

 

from Bread by jeffrey hamelman

 

yields 2 pizza dough

 

Ingredients

 

for biga

 

bread flour 52g

water 31g

pinch of instant dried yeast

 

for final dough

 

bread flour 206g

water 144g

salt 4g

instant dried yeast 3g

olive oil 13g

biga 83g

 

Instructions

 

For biga, mix all the ingredients until all flour is hydrated. It's stiff dough. Cover the bowl with plastic and proof until almost doubled. I added a pinch of salt which is for the final dough to slow down the proofing speed.(It's too hot thesedays.)

To make the final dough, mix all ingredients except for olive oil. Knead for 3 minutes then add olive oil and knead for 3 minutes more. It's soft and not sticky dough. Cover the bowl with plastic and proof until doubled in size.

Devide the dough into 2 pieces. Round the dough and let it sit on the counter for 20 minutes. If not using the dough right away you can place it in the oiled plastic bag and place it in refrigerator for 2 to 3 days.

When the dough is relaxed nicely, strech the dough with your hands until it reaches desired size. Place it on the floured surface and top it with whatever you like.

Bake in the nicely hot 240℃ oven for 15 to 20 minutes and don't forget to place a baking pan or baking stone in the oven while preheating.

Enjoy the best pizza you made.