Pizza

Recipe #1 originally from delish.com. Recipe #2 originally from Adam Ragusea.

Recipe #2

Makes four pizzas. I'm on board with making the dough in advance, even if just to break up the work into separate days. I think it turned out better tasting, and I was able to get it flatter than with Recipe #1. I don't care to do a taste test where I make both. I will probably go with Recipe #2 from now on.

After letting the dough rise in the fridge for 4 days, it was tasty and still workable. After 6 days, it took on a very noticeable alcohol smell (like, headache-inducing) due to the fermentation. Dough was tasty, of course, but I found it harder to work with. I would say that 6 days is too long. After 7 days, I made the last of the dough into bread, which was delicious. Would do it again.

Next time I want to try shredding the cheese myself (and maybe using a baking steel), but I'm having trouble finding a grocery store that sells block mozzarella in low moisture, whole milk form.

Staple Ingredients

• 2 1/4 cup water
• 1 tbsp granulated sugar
• 1 tbsp yeast + more if you want it yeasty
• 5 cups bread flour
• 1 tbsp kosher salt
• 2 tbsp olive oil + much more for oiling the containers

Special Ingredients

• whole fat, low moisture mozzarella cheese
• pizza sauce
• other toppings if desired

Instructions

• bloom yeast. mix remaining staple ingredients
• knead until dough passes the window pane test
• divide dough into 1/4s
• oil glass bowls, rise in the fridge for 1-7 days
• preheat oven at max temp. if you have a pizza steel, preheat it
• make pizza
• bake until done

Recipe #1

Makes two pizzas. The quick rise at room temp is nice if you don't want to pre-make the dough, but the taste is only pretty good, not quite developed to where I want it.

Staple Ingredients

• 1 tbsp granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 3+ cups all-purpose flour
• 2 tsp kosher salt
• 1/4 cup extra-virgin olive oil

Special Ingredients

• mozzarella cheese
• pizza sauce
• other toppings if desired

Instructions

• bloom yeast. mix remaining staple ingredients
• knead until elastic and only slightly tacky, 5 min
• place into oiled bowl and rise about 1.5 hours, until doubled in size
• divide dough in half, preheat oven to 500°F
• make pizza
• bake 12-15 minutes