I have been messing around for years trying to make “no-fuss” pizza dough relatively quickly that suit my family’s needs. Well, I think I have finally worked out what I was trying to do and this recipe consistently makes a great pizza.
The basis of the pizza is using 31.5% Ischia Starter, Instant Dried Yeast, Diastatic Malt Pure and Powdered Malt Extract. I make four pizzas at a time at 470g each (dough weight) with the following recipe.Initial Activation/Rest
Ischia Starter 600g (refreshened in the morning – see *Note below)
Macadamia Oil 30g
Diastatic Malt Pure 10g
Powdered Malt Extract 30g
Instant Dried Yeast 5g
Flour - Pizza Flour Allied Mills 600g Final Dough
Fine Sea Salt 30g
Flour - Pizza Flour Allied Mills 250g
*Note: I have 900g of Ischia Starter in the fridge at all times, I use or dump 600g of the starter and refresh it once a week – normally Saturday morning around 8:00am for Pizza night. I leave the refreshened Starter out on the bench until 2:30pm until I start making the pizza dough - the Ischia Starter is probably halfway to becoming fully active. I start cooking the first pizza at 7:30pm.The other ingredients used during the process are;
Tomato Base – 3 cans @ Val Verde Organic diced tomatoes (400g) – put in a sieve but not sieved so that most of the liquid drained is drained away + 1 tsp salt +1 tsp sugar, then a hand blender.
Cheese – 2 @ La Casa Del Formaggio Soft Mozzarella Cheese 450g + Zanetti Firm Parmesan Cheese Grana Padano 100g
Fine Semolina for the wooden pizza paddle
Canola Cooking Spray – a fine sprayed on top of the base, especially around crust before the sauce is put on.
Cold Beer – for me when I’m cooking Procedure
- At 2:30pm I place all the ingredients listed above under “Initial Activation/Rest” in my Kenwood mixer (dough hook attached) and mix until just combined for about one minute – I then rest the covered dough for 30 minutes.
- I then put away my Ischia Starter with a new refresh (an extra 300g flour and 300 water) back into the refrigerator.
- After the 30 minutes has passed I add the “Final Dough” ingredients (combined prior) and mix the dough on low speed for 5~6 minutes.
- I then bulk ferment the dough (covered) for about 1.5 hours.
- Around 4:15pm I divide up the bulk into individual dough balls into 4 balls at approximately 470g each. I spray cooking spray into each bowel before the balls go in and then after as well. I then cover each bowl with cling-wrap.
- The balls stay like this at room temperature until I am ready to use them. They normally would have at least doubled in size.
In the pictures below the gas pizza oven was at 425 °C or 800 °F and the pizza stone was at 311 °C or 592 °F. The pizza was a Prawn and Basil with a sprinkle of Lemon Pepper.