I mentioned in a previous thread recently how I havenít been making as many pizzas as I used to. Well, I did want to share a method Iíve been using to make pizza at home for the family. While I still like neo or NY style pies the best, this has gone into a somewhat regular rotation at the house, and itís dead easy.
Itís sort of a hybrid focaccia/sicillian/pizzarium concoction that would probably offend anyone that has worked hard on those styles, but itís what weíre doing nowadays.
Iíve been substituting 5-10% of the four w whole wheat or 10-15% for spelt and am enjoying the different flavor and texture.
Iím using KABF except for the sub of whole wheat or spelt, and doing a 12 hour room temp rise. You can plug these #ís in the dough calculator w your pan size for exact amounts.
I also like to give about an hour or two rise in a lightly oiled pan pan, as it makes a more open crumb. I bake at 425. Not sure if you can tell but the toppings are pretty light. I start w fresh mozz, then add a simple 6 in 1 sauce. Sprinkle w parm and basil. When this pie came out of the oven I finished it w ricotta salata, fresh oregano, and EVOO.
Here's the dough pressed and proofed in the pan, then ready to go in the oven.