Pizza dough, for the most part, is comprised of only a few basic ingredients. But there’s no doubt that some crusts are just way better than others. So what’s the difference between the good and the bad? It’s all in the technique.
In this video from the ChefSteps YouTube channel, Joe Heffernan of Seattle’s Independent Pizzeria reveals the right way to make perfect pizza dough every time. Start by mixing bread flour with some salt in a large bowl, and mixing cake yeast into a bowl of room temperature water. Make a well in the flour and salt, then add your water and yeast mixture to it. Mix it up a bit with a wooden spoon, then have a stand mixer work it with a dough hook at medium speed until the dough pulls away from the sides of the bowl. Now dust a flat work surface with flour, work the dough into a ball, and let it ferment for five to eight hours in a covered container.
When it’s done fermenting, divide the dough into portions, and gently knead it into a ball shape. Once you have a few balls of dough, pour a little olive oil into the palm of your hand, and lightly cover each one with the oil so it can retain moisture. Cover the oiled, dough balls, and let them rest in the refrigerator over night. When they’re finished resting, you can stretch and shape your perfect pizza dough into pizza pies (but let them rest for about 20 minutes at room temperature before you do), or keep them in your fridge for up to three days. You can find Heffernan’s complete pizza recipe here.
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