Usually when I make Pizza, I use a dough that has been given a two to five day fermentation.
But this pizza was made from same-day dough.
I use a Magic Mill to knead.
I’ve had this machine for 18 or 19 years.
It is a real workhorse
capable of kneading over 20 cups of flour at one time.
I made a very wet (77% hydration) dough. using
2 1/2 teaspoons yeast
1 tablespoon salt.
The flour, water and yeast are mix together, just long enough to blend and
then left for about 30 minutes to rest.
This rest allows the water to be absorbed.
The salt is added and the dough is kneaded until it comes together into a smooth ball.
The dough is still quite wet.
Then the dough is tipped out on to a floured board
and handled just enough to shape into something resembling a ball.
The dough goes into an oiled container.
Covered and left to rise until doubled.
The dough is knocked down, reshaped, covered and put into the fridge until two hours before baking.
It was left it on the kitchen counter to come to room temperature (about two hours) and then divided in half, and one half was used to make a pizza and the remaining dough went back into the fridge.
Topped with sauce, cheese, sauteed Italian sausage and mushrooms.
The pizza was baked on a pizza stone in a 550°F oven.
This dough makes the best crust.
I used the other half of the dough the next day
to make a Focaccia.
Baked in a well oiled cast iron skillet.