Make the dough two days before you are going to use it.
These proportions are for the 2 quart braiser, which is 10 inches in diameter across the top of the pan, and 8 inches across the bottom of the pan. If you were to make this for the 4 quart braiser--13/10 inch diameters top/bottom of the pan respectively--you would double every thing except the dough, which you increase by 2/3 to 500g. (These figures will work for the traditional 10 inch or 12-13 inch deep-dish pizza pans.)Weight by grams • Baker’s Percentages
•300g total • 100%
• 207g King Arthur Sir Lancelot unbleached flour (69% of the total flour)
• 36g semolina flour (12% of the total flour)
• 39g whole corn flour (13% of the total flour)
• 18g fine-grind whole corn meal (6% of the total flour)
•6g sea salt • 2% • (1 rounded tsp)
•4g instant yeast •1.3% • (1 tsp)
•156g filtered water/ice (52% total hydration)
• 90g filtered water plus 66g crushed ice (approx. 60% water, 40% ice)
•12g white honey • 4% • (1 tsp)
•24g unrefined sesame seed oil • 8% • (2 Tbs)
1. Combine unbleached white flour, semolina, corn flour and meal, salt, and yeast in the mixer bowl.
2. Dissolve the white honey in the water (first coat your spoon with oil), add to dry ingredients.
3. Mix for a minute and then add the ice.
4. Knead until ice is nearly melted, then add the oil and knead until dough reaches 65° and is smooth.
5. Divide dough into 2/3 and 1/3 portions, shape into dough balls, and soak very
liberally in unfiltered sesame oil (this oil will be patted off before baking).
(Use the dough ball sealing technique found toward the end of the page here: http://www.pizzamaking.com/forum/index.php/topic,1931.0.html
6. Place the oiled dough balls in small bowls, cover the dough loosely
with plastic wrap (not airtight), and cover the container tops with folded wet paper towels. IMPORTANT: Containers are NOT to be made airtight. In the picture I have, you can see I’ve altered inexpensive plastic bowls by cutting out the middle of the covers. This allows the wet paper towels to stick easier.
7. Refrigerate the dough for 48 hours.