Fogazzo's Complexity Pizza Dough
True bread like taste and complexity
As far as the ingredients go, this recipe is similar to the one for making Kaiser Rolls, a soft bread. A notable ingredient exception is that, there are no eggs in this recipe. Also of note are, the kneading and proofing methods in this case are like those for a hard-crust bread, something a Kaiser roll is not.
The complexity pizza dough recipe is in the tradition of bread baking and, as such, it is more complicated than most pizza dough recipes out there. Keep in mind that patience is necessary, as this is the only way to develop the complexity associated with this dough. Many French, and Italian bread recipes like baguettes, focaccias, etc, are made using very similar methods, including starting with a starter, also know as a poolish, or pre-ferment.
First option for ingredients, is always the best, the second is used only if the first is unavailable. Quantities are given in various measures, to make it easier to prepare with or without a kitchen scale.
Makes 4, 14” thin crust pizzas (10.5 oz each)
625 grs. = 22 ounces / unbleached bread flour or all purpose flour
510 ml = 18 fluid ounces / warm water, tap or filtered
6.25 grs. = .22 oz. = 2?tsp / wheat germ
9.35 grs. = .33 oz. = 4 tsp / dark or medium rye flour
15.5 grs. = .55 oz. = 2?/span> tsp / barley malt syrup or wild honey
18.75 grs. = .66 oz. = 4 tsp / kosher salt
7.5 grs. = .3 oz = 2?span style="font-size: 11pt;"> tsp. / fresh yeast aka cake yeast or, active dry yeast
Vegetable oil for greasing the bowl
There are three distinct phases for making and proofing this dough. First comes the sponge, then the final dough, and finally proofing and further gluten development. Patience is necessary as this is the only way to develop the complexity associated with this dough.
To make the sponge, put half of the water and all the yeast in a large bowl, dissolve the yeast with your fingers, a fork, or a whisk. Add half of the bread flour, the rye flour, and wheat germ, combining the ingredients with a dough whisk or by hand. Cover this mixture with a lid, wet kitchen towel, or plastic wrap, for 1 to 2 hours or leave it in the refrigerator to develop overnight.
You can mix the final dough by hand or in a kitchen mixer fitted with a dough hook. Uncover the bowl with the sponge and add the remaining water, bread flour, salt, and the barley malt syrup. Leave the mixture in the large bowl or move it to the mixer's bowl. Either way, first mix the dough on low speed for 2 minutes. Next mix on the mixer's medium speed for 5 to 7 minutes, until the formed dough starts to pull away from the sides of the bowl or come off your fingers, slightly. This dough is rather wet, so it will never pull away from the bowl or fingers completely. If after 7 minutes it still too wet, add flour as needed to make it come of some.
This is a very wet dough, at over 80% hydration by flour weight. It is difficult to handle until the gluten really starts to develop. As it develops, it will become more and more manageable.
Once the dough reaches the desired consistency, move it to a lightly oiled bowl large enough to hold it as it doubles in size during the first proofing. Cover the bowl and allow the dough ball to proof to double it's mixed size at warm room temperature. This will take 45 minutes to 2 plus hours, depending on actual room temperature, air moisture, etc.
Dust your work surface and thinking of the dough balls as having four sides, fold each of the four edges of the dough toward it’s center. Turn the dough over and return it, folded side down, back into the bowl. Cover the bowl again with plastic wrap, or towel, etc. and set it aside for another 1 to 2 hours. Repeat the folding and returning to the bowl, at least two times, three is ideal.
Dust your work surface again lightly with flour and turn the dough out onto the floured surface. Divide the dough into four equal parts, each weighing approximately 10.5 ounces. If you have a kitchen scale, weight each ball to be the same weight. Form dough balls by stretching the outer skin over it until a smooth ball is formed. Cover the dough balls with a clean damp dish towel, and let them rise for at least 1 hour. If you want to store the dough for later use, you can place them in a cookie sheet, a dough box or individual dough tins, Tupperware, etc. Always cover your dough to avoid forming a hard crust over it.
This dough can be kept in the fridge for up to four days.
This is not a Neopolitan style dough, therefore it is not meant to be baked at higher temperatures for a short time. Ideally, pizza made with this dough is baked in a wood fired oven, with an oven floor temperature of 500 to 600 degrees, and a dome temperature of 750 degrees. The bake time for a 14”? pizza is 5 to 9 minutes, depending on actual oven temperature, dough thickness, pizza topping ingredients, etc.