I made one of these tonight with a modified recipe -- I used King Arthur all-purpose flour instead of bread flour in an attempt to make the crust a little more tender, plus I took a recommendation to use some nonfat dry milk instead of baking powder. Using the amounts below, the dough was a bit wetter than usual, but it worked very easily and I was able to laminate it really well. I decided to make pizza kind of late in the day (usually I make the dough 24 hours prior to starting the baking process) but I used some quick-rise yeast and it worked OK. The result was quite good.
To make a 12-inch pizza plus some crackers from scrap:
8 oz King Arthur all-purpose flour
1.5 Tbsp nonfat dry milk
3/4 tsp sugar
3/4 tsp salt
3/8 cup warm water
1 Tbsp canola oil
1/2 tsp yeast
- Add yeast and sugar to water, set aside.
- Weigh flour, put in bowl of food processor. Add salt, dry milk, pulse to mix
- With food processor running, add oil, then water mixture. Stop processor, scrape sides, run processor until mixture is like damp sand.
- Turn mixed tough out, form into ball, place in sealed plastic container on countertop for up to 24 hours. Sometimes I use quick-rise yeast and use in about 5 hours.
To make crust:
- Preheat oven with stone on bottom rack to to 500F
- Turn dough out onto well-floured surface
- With some flour sprinkled on top, use a tapered rolling pin to roll into a square
- Cut into 4 squares, dust with a moderate amount of flour, then stack the squares on top of each other
- Roll this assembly out to approximately 14 inches in diameter, dock, place in cutter pan, trim.
- Place pan directly on hot stone, bake for 4-5 minutes, or until the tops of a few blisters start to brown
- Slide crust out of pan onto cooling rack, let cool for 5 minutes
- While crust is cooling, make crackers. Sprinkle salt onto trimmed dough scrap, cut into pieces, place on pan and put pan onto hot stone. Let bake for 3 minutes. Remove pan, flip crackers, bake for 3 additional minutes or until lightly browned. Remove from oven and place crackers on rack to cool.
- Turn oven down to 450F
- Place crust onto wooden peel
- Top crust with sauce & whatever you like
- Slide crust onto stone, bake ~7 minutes or until cheese on top starts to brown a little, or to your taste.
I'm attaching a couple of photos of the finished product. Using all-purpose flour and the dry milk led to a beautiful crust texture, not too tough, but nice and crunchy. I got good laminations with just 4 layers of dough, too. I'll make another of these next week to make sure this wasn't just an accident, but it was darn good and I think this is what I'll use from here on out for this type of pizza!