This recipe comes from an app called the Pizza app! Download it and use these settings for a day of or overnight proof. This is from my dear friend Jason who is a pizza man if I ever saw one!
Ingredients:
Set in the app.
TIPS & DIRECTIONS:
- if your house feels cold, add just a touch more yeast
- Mixing: Use a Kitchen Aid mixer just until no dry flour is left. Let sit for 10 minutes, then knead. In Kitchen Aid until it forms a decent ball (at least 5 minutes)
- Keep it in bulk until about 1-2 hours before balling.
OVERNIGHT IN FRIDGE CHANGE:
- Take the RT Leaving time and give 2 hours before fridge & 2-3 hours after the fridge on bake day!
- Adjust the times so that you have about an extra hour to proof out of the fridge in case it under proofs
- When you take out of the fridge ball the dough up into the number you put in and the weight you used and let proof.
EXAMPLE:
I want to be making pizzas 36 hours from now for a dinner party.
- Adjust the time you think you will start baking (plan on that earlier side in case it under proofs).
- 2 hours at room temp
- 30 hours in fridge in one big ball
- 3 hours at room temp (in pizza balls)
- This leaves you that 1 bonus hour if it isn’t proofing well.
- APP SETTINGS: You would put 5 hours room temp, 30 hours cold proof to eat this 36 hours from now!
BAKING DIRECTIONS:
- Use a pizza oven as hot as it can get. Or use your house oven with a baking steel. Set it to 500 degrees and wait till it warms up a bit say 30 minutes.
- Make your pizzas and put them in for about 7-12 minutes (watch them as it may vary with your oven) Pizza oven is MUCH shorter!