Yeast Pizza Dough by Chef Chad Sanders

Chef Chad Sanders created this recipe using our Italian-Style Pizza Flour, and used it in a pizza class he taught at the Garlic Press in downtown Normal, IL.  Pictured at the class are Jill Brockman-Cummings, manager of Janie's Mill, and Garlic Press co-owner, Sarah McManus.

You may adapt Chad's recipe using any bread flour, such as Janie's Mill Sifted Artisan or High-Protein Flour, but Chad loves the flavor and texture of the Italian-Style Pizza Flour. 

Yield: Makes 2 pizzas of approx. 8-inches. 

Ingredients

For the Poolish:

• 1/4 cup (30 g) Janie's Mill Italian Style Pizza Flour
• 2 Tablespoons (30 g) warm water
• 1/2 Tablespoon (4 g) active dry yeast

Remaining ingredients:

• 1 1/2 cups (190 g) Janie's Mill Italian Style Pizza Flour (plus extra for work surface)
• ½ cup + 2 Tablespoons (150 g) warm water
• 1/2 Tablespoon (8 g) salt

Equipment

• Medium mixing bowl
• Large mixing bowl
• Pizza pan, baking sheet, or cast iron skillet 

Instructions

• Make the Poolish by combining the 1/4 cup flour, 2 Tablespoons water, and yeast in a mixing bowl. Cover and let rise for one hour at room temperature. 
• Make the Dough by combining the poolish and remaining flour, water, and salt in a mixing bowl.
  • If using a mixer, mix on medium low for 6 minutes. 
  • If making the dough by hand, perform four stretch-and-folds every 10 minutes for the next 40 minutes. The dough will be very sticky at first but will becomes smooth and elastic as it builds strength. Use wet hands to stretch and fold the dough to prevent sticking. Here are the steps you will follow: 
    • Rest the dough for 10 minutes after the initial mixing of the poolish and remaining ingredients.
    • Perform first stretch and fold.
    • Rest 10 minutes.
    • Second stretch and fold.
    • Rest 10 minutes. 
    • Third stretch and fold.
    • Rest 10 minutes.
    • Fourth stretch and fold. 
• Cover and let rise for 60-90 minutes until doubled in size. If you went the stretch-and-fold route instead of using a mixer, your dough will likely be quicker to rise. 
• Divide the dough into 2 equal pieces and form the pieces into balls on a lightly floured surface. Place the balls on a small baking sheet and cover with plastic wrap. 
• Refrigerate the dough balls for at least 2 hours, or until ready to bake. Refrigerating the dough overnight will yield a stronger flavor. 

Make the Pizza:

• Preheat the oven to 475°F. If using a baking stone or steel, preheat this as well.
• Work the dough ball into a 8-inch round on a floured work surface using your hands or a rolling pin. 
• Sprinkle semolina or cornmeal on a peel or on a parchment paper lined baking sheet. Place the 8-inch round on the peel or baking sheet. Add sauce and desired toppings to the pizza.
• Bake for about 15-20 minutes or until the edges are blistered and the bottom browned. See pizzas below that Chad made at the pizza class! Please note that baking times will vary significantly depending on whether you use a pizza stone, baking sheet, or pizza oven. Start checking your pizza after 5-10 minutes. 

Baker's Notes:

• As with all bread recipes, this pizza recipe will turn out best if you weigh your ingredients. Janie's Mill artisanal stone-ground flours are not standardized the way industrial roller milled flours are, and defy being measured with cups. Investing in a kitchen scale will make all your baking projects easier and you will have fewer dishes to clean!
• If you are in a hurry, you may add a teaspoon of sugar to the poolish, which will speed up the activation process and allow you to proceed to making the dough about 10 minutes after you make the poolish. 
  
• For added flavor, you can make this dough the day before and let it rest in the refrigerator overnight.
• You may also double the recipe, so you can make one batch of pizzas today, and another tomorrow.  Or you may freeze the extra dough and let it thaw in the refrigerator a day before you want to use it.