Pizza Dough: Jim Lahey My Pizza
Feel free to use your own dough recipe or store-bought dough. This recipe halves well, too. This is very similar to one I made over on the Baking Steel blog a few years ago: Arugula, Prosciutto, and Pecorino
for the dough:
- 1000 grams (7.5 cups) flour, preferably tipo 00, plus more for shaping dough
- 4 teaspoons fine sea salt
- 1/2 teaspoon active dry or instant yeast
- 3 cups of water
for each pizza:
- a few spoonfuls of crème fraiche
- fresh mozzarella
- extra-virgin olive oil
- sea salt
- handful of arugula
- lemons for serving, optional
- Whisk flour, salt, and yeast in a medium bowl. Add 3 cups water; stir until well incorporated. Add more water if necessary, a tablespoon at a time — dough should not be stiff. Cover with plastic wrap and let dough rise at room temperature in a draft-free area until surface is covered with tiny bubbles and dough has more than doubled in size, about 18 hours (time will vary depending on the temperature in the room).
- Transfer dough to a floured work surface. Gently shape into a rough ball. Divide into 6 equal portions. Working with 1 portion at a time, quickly shape into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions.
- Let dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hour. Proceed with recipe or transfer each to a plastic quart container, cover, and store in fridge (or wrap each dough ball separately in plastic wrap and store in fridge.)
- For the pizzas: Place Baking Steel in oven and preheat it to 550ºF. Let preheat for at least 45 minutes. When you are ready to bake, gently stretch one round into a 10- to 11-inch circle. Transfer to a parchment paper lined pizza peel. Spread a few tablespoons of crème fraîche over the surface of the dough. Scatter mozzarella over top. Drizzle with olive oil. Sprinkle with sea salt.
- Shimmy the pizza, parchment paper and all, onto preheated Steel. Bake for 5 minutes. Remove from oven. Top with prosciutto and arugula. Drizzle with olive oil. Sprinkle with sea salt. Serve with lemon if desired.
- Prep Time: 18 hours
- Cook Time: 5 minutes