Sebastopol Sweet Dough
The goals of this dough are (mostly) natural sweetness, lots of bubbles, crunchy surface, chewy and airy interior, and a very fat outer edge. It requires at least two days to achieve (I do it in two days plus 8 hours). It is made in such a way that a lot of gas develops, but not so much as to require punching down, and then kneading carefully to preserve the bubbles in the dough. Fortunately the dough is extremely extensible, which helps safeguard the gassy character of the dough.
The strangest thing about this dough is that it’s made using crushed ice, which means you have to have a mixer. Ice is hard to measure volumetrically, so a digital scale should be used as well. Feedback from a retired baker and Peter about what the ice does suggest the ice allows the water to be absorbed more slowly (and of course allows a longer kneading time), which permits a more even and better absorption of water. One effect this has on the dough is a “meaty” finish.
You will notice the low hydration percentage (56%). That’s because any higher moisture level will cause the dough to rise too much over the two day period. You only want it to rise to a certain point (see below) so you can stretch the dough with gas still in it.*
*For the pizza making beginners . . . you will notice terms in the dough recipe like “bakers percentage” and “thickness factor.” If you are interested in learning to calculate using these formulas, here’s a link where you can read about terms:http://www.pizzamaking.com/forum/index.php/topic,1570.msg14325.html#msg14325
. . . and a link to a thread that discusses how to calculate using the formulas:http://www.pizzamaking.com/forum/index.php/topic,1662.msg15304.html#msg15304
. Also, the standard for pizza dough is a high protein unbleached white flour, and the King Arthur brand is the most popular. Their high protein flour is called Sir Lancelot (referred to at this site as KASL). You can order it online here:http://shop.bakerscatalogue.com/landing.jsp;jsessionid=c0302806771119262386843?go=home&revive=Y&pv=1119368320025
Click on “KA Signature Flours” in the upper left of the page, and then click on “pizza and pasta” on the top right of the page that loaded. If you don’t have KASL, use a high quality unbleached white flour (the brands Red Mill, Arrowhead Mills, and Stone Buhr all sell retail). Finally, if you are weighing with a scale that only has ounces, you can convert grams to ounces by multiplying the number of grams by 28.35.List of ingredients
507g (17.88 ounces), the thickness factor is skewed because the pizza has an extra-thick edge.Weight by grams • Baker’s Percentages • Volume Measurements
•300g unbleached KASL flour • 100% • (approx. 2 rounded cups)
•6g sea salt • 2% • (1 rounded tsp)
•2g instant yeast •.7% • (1/2 tsp)
•140g crushed ice (made with filtered water) • (lightly packed 1 cup)
-28g filtered water • (2 Tbs) (56% total hydration – ice + water)
•12g white honey • 4% • (1 tsp)
•2g olive oil • .7% • (1/2 tsp)