Location: John & Leah's
In attendance: John, Leah, Jillian, Gordon, Lewis Patrick Lewis, Angie, Sean, Amanda, Ryan
Gordon tried out a new pizza dough recipe that requires the dough to be refrigerated overnight. This allows for a very slow raising process which improves texture and flavor. It is delicious!
Gordon's Pizzeria-Quality Pizza Dough
4 1/2 cups all-purpose flour, chilled
1 3/4 teaspoons salt
1 teaspoon instant yeast
1/4 cup olive oil (optional)
1 3/4 cups water, ice cold (40°F)
Cornmeal for dusting
Stir together the flour, salt, and instant yeast in a 4-quart bowl (or in the bowl of an electric mixer). With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed. The dough should clear the sides of the bowl but stick to the bottom of the bowl and be springy, elastic, and sticky. Place dough on parchment-lined baking sheet. Cover with plastic wrap and put into the fridge overnight. Before making your pizza, bring dough back to room temperature. Flatten and stretch dough using your fists, then toss the dough until it reaches your preferred thickness and shape. You could use a rolling pin if you prefer, but that method is not best.
Dress up your fabulous pizza crust with all the toppings you desire, then bake until crust is golden brown. Devour!