|Pizza: College Town Pizza stats|
|Cook Time:||15 Minutes||
this is the typical pizza recipe for a college town pizzeria. It makes a semi thick crust which can hold toppings well. This is a master recipe, so be sure to try it.
- 5 cups bread flour (high gluten)
- 1 1/2 teaspoons instant yeast
- 1 1/2 tablespoons sugar or honey
- 2 teaspoons salt
- 3 tablespoons oil (olive or vegetable)
- 1 3/4 cups water (room temperature)
Mix together all ingredients with a large spoon or electric mixer for 4 minutes or until the flour strengthens into a coarse ball.
Let dough rest for 5 minutes.
Knead again for 2 minutes. Add flour if the dough is too wet or water if the dough is too dry.
Divide the dough into 2 or 3 pieces and round into a ball. Brush with oil and place in freezer bag.
Let the balls sit for about 15 minutes at room temperature then put in refrigerator overnight.
Next day, remove the dough balls from the refrigerator and allow to sit at room temperature for 2 hours.
(note: I've found this step can be skipped with little difference in result.)
Make pizza or put in freezer for future use.
(source:Adapted from Peter Reinhart's New York Style Pizza recipe in his awesome book "American Pie".
see the book for more detailed directions.)
Tip: Due to overnight fermentation, this pizza dough has alot of air pockets and bakes nicely. It is best to shape the pizza by spinning rather than steamrolling it with a dough roller, as this flattens the air pockets.