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Chef Ben’s Pizza at Home – Dough, a Vessel for any Whole Food – Ep. 6

Chef Ben’s Pizza at Home – Dough, a Vessel for any Whole Food – Ep. 6

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Use ingredients to top the dough with what is in season or whatever you have on hand.  Toppings: a little Tomato Sauce made from just Tomatoes and Basil, Sausage or Finnoccio, a little Pecorino or Romano, maybe some Kale, Arugala, Oregano, Basil, Parsley, an Egg, Tuna, Cherry Tomatoes, fresh cut Garlic, a touch of Mozzarella.

Then sprinkle with salt and pepper, pour some olive oil over the top, then roast at 550 degrees for 6-9 minutes until tender and beginning to brown.  Use a pizza stone if you have it or a cookie sheet also works.  The stone or sheet should heat up in the oven while you’re rolling out your dough and topping your pizza.

Cool on  rack for 5 minutes.

Cut and serve.

This crust is great pre-grilled as we discussed on the show or roll it thin and then dress it with whatever you have on hand and bake at 550 directly onto the stone.

Ingredients

Adjust Servings
200 grams 00 Flour (preferably Caputo)
10 grams Water (70degrees - Room Temp)
2 Grams Instant Yeast
300 grams Biga from Fridge
400 grams Water (70degrees - Room Temp)
500 grams 00 Flour (preferably Caputo)
15 grams Sea or Kosher Salt

Directions

1.
Making the Starter (Biga)

Mix the flour, water, yeast with a chopstick until a rough ball forms. Place in a quart-sized container and refrigerate for 36-48 hours
Mark as complete
2.
Finalize Dough for Crust - Water
Remove Biga (dough ball) from the fridge, add the 400g of 70 degree water, and in a mixer on lowest setting or food processor, mix until combined, about 3 minutes.
Mark as complete
3.
Finalize Dough for Crust - Flour, Salt

Add the 500g of flour and 15g of salt to the mixer and mix on lowest setting until combined (3 minutes) and then for another 15 minutes until smooth and a little sticky. Remove from mixing bowl to a floured surface and let rest for 30 minutes.
Mark as complete
4.
Finalize Dough for Crust - Create Balls

Stretch and fold and divide into 4 balls of about 250g each. Let sit for another 2 hours. If time is short, move to next step.
Mark as complete
5.
Finalize Dough for Crust - Shape, Top, Bake

Shape first ball by hand into about a 9-12″ flat, round dough (size depends on your pizza stone or baking tray. Turn over a few times while shaping to keep from sticking to surface and liberally sprinkle with flour. Place on floured Pizza Peel or Baking Sheet, add preferred ingredients, and then slide onto pizza stone or baking sheet in 550 degree oven.
Mark as complete
6.
Cook, Remove, Cool, Slice, Eat

While pizza is cooking, shape second pizza dough and top. After 6-9 minutes, remove pizza from oven, place on cooling rack for 5 minutes. Place 2nd pizza into oven to bake. Place cooled pizza on a cutting board, slice and serve.
Mark as complete

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