Ingredients
Pizza Recipe
h
¼ cup heavy cream (optional)
o
handful of Pecorino Romano
l
1 cup low moisture mozzarella
f
½ fresh mozzarella torn in bits
o
½ cup of cubed Fontina
E
EVOO drizzle
r
1 cup ricotta
s
salt
p
pepper
P
Parmigiana Reggiano
L
Lemon Zest
l
1 tbsp lemon juice
24+ Hour Room Temperature Pizza Dough
b
350 g bread flour
a
150 g all purpose flour
s
13 g salt
i
0.3 - 0.6 g instant dry yeast
c
310 g cold water
o
10 g olive oil
s
10 g sugar
C
Crushed Ice
Directions
Pizza Recipe
1
Preheat oven to 550 degrees or as high as it can go on the convection setting.
2
Grab your dough of choice (reference my other recipes) and stretch to 14-16 inches.
3
Spread all the cheeses evenly on the dough
o
handful of Pecorino Romano
l
1 cup low moisture mozzarella
f
½ fresh mozzarella torn in bits
o
½ cup of cubed Fontina
4
Optional drizzle heavy cream evenly over the cheeses. This gives a creamier texture and prevents the cheese from burning to fast.
h
¼ cup heavy cream (optional)
5
In a separate bowl, mix ricotta, pinch of salt and pepper, and a tablespoon of lemonjuice.
r
1 cup ricotta
s
salt
p
pepper
l
1 tbsp lemon juice
6
Evenly spoon ricotta mixture on the pizza
7
oil the crust if you like a deeper/darker bake on the crust
E
EVOO drizzle
8
Bake in the oven for 8 minutes. Broil 1 minute if you like char.
9
Finish with Regianno and lemon zest
P
Parmigiana Reggiano
L
Lemon Zest
10
Enjoy!
24+ Hour Room Temperature Pizza Dough
1
Weigh out all your ingredients first. A microscale is helpful for anything under 15g to keep the recipe precise.
b
350 g bread flour
a
150 g all purpose flour
i
0.3 - 0.6 g instant dry yeast
s
10 g sugar
s
13 g salt
2
Yeast amounts change with the outdoor weather. If the temperature is below 80°F, go with 0.6g. On hotter days (above 80°F), use 0.3g.
i
0.3 - 0.6 g instant dry yeast
3
Add all of your dry ingredients in a bowl and mix.
i
0.3 - 0.6 g instant dry yeast
s
13 g salt
a
150 g all purpose flour
b
350 g bread flour
s
10 g sugar
4
Add wet ingredients and mix until all dry bits are incorporated.
c
310 g cold water
o
10 g olive oil
5
Dump on a clean countertop and begin kneading for 5-7 minutes. If it's way too sticky, rest (covered) for 15-20 minutes and try again.
6
If using a mixer, add crushed ice to keep the water super cold.
C
Crushed Ice
7
After kneading/mixing, lightly oil a container, place the dough inside, and cover. Let it rest on the counter for 30 minutes.
8
After 30 minutes, perform 4 stretch and folds by wetting your hands and folding the dough over itself in every direction 4 times.
9
Cover for another 30 minutes and repeat until it passes the window pane test (example in video).
10
After passing the window pane test, cover the dough in a container with enough room to double in size. Leave on the counter for about 20 hours or so, it should double or triple in size.
11
3-5 hours before making pizza, ball the dough.
12
ENJOY!
