I make a great pizza dough on my fibrament stone
Well, here's how I do it:
Dusty San Jose
Here's how I do it.
Bread flour (actually high gluten)
100% hydration w/20-24% low grade Olive Oil 2% salt 1% Instant dry yeastDough is slack enough you can treat it as a batter bread (mix/develop it in a mixing bowel), I use a mixer because I make a lot of this at a time.
In frig for 24-48 hours. Usually rises in size 2-4x. I don't do any degassing/punch-down.
Bring to room temp. Bench, let rise, touch as little as possible. Scale - I do 1lb units. Try never to cut more than once.
Let rise at least 2 1/2 in size.
Bake in a preheated 450 for 20 min.
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