PTK Pizza Dough
Rated 5.0 stars by 1 users
Category
Pizza
Servings
One ten inch pizza
Prep Time
15 minutes
Cook Time
7-10 minutes
This is our first recipe utilizing our “Regenerative Whole Grain Flour Blend.” When used alongside an equal amount of all purpose flour, it creates an amazing whole grain pizza dough that tastes great and is easy to work with. Below are instructions to make one ten inch pizza, but, by all means, double, even triple the recipe, and divide the dough after the first proof.
Additionally, there are a few different ways to cook this dough. You can go from start to finish in one day, or leave the dough in the fridge for up to five days. If you do not have a pizza stone, we have instructions for that as well. The best combination we’ve found is to leave the dough in the fridge overnight, and use a pizza stone. You cannot go wrong with any method, however.
We have provided three pizza topping combinations to get you started, and each one begins after step 14 of this recipe.
Author:Joe Kaplan
Ingredients
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62.5 grams (2.2 oz.) Regenerative Whole Grain Flour
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62.5 grams (2.2 oz.) all purpose flour
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2.5 grams (0.09 oz.) diamond crystal kosher salt
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1.25 grams (0.04 oz.) instant yeast
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87.5 grams (3.0 oz.) water
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1.25 grams (0.04 oz.) olive oil
Directions
Add the oil and water to the stand mixer fitted with a dough hook.
Combine the dry ingredients in a bowl, mix to combine, and add to the stand mixer’s bowl
Mix the ingredients in a stand mixer on low speed, until the dough begins to come together. You may need to help it out by scraping the side of the bowl with a spatula.
Turn the speed up to medium/medium high, and knead for 3-5 minutes.
Take the dough out of the bowl, and shape it into a ball.
Pour a generous amount of oil onto a sheet tray sized piece of parchment paper, and spread it around so it is twice the size of the dough ball.
Place the dough ball on top, drizzle a little more oil over it, and spread around so it is evenly coated.
Cover the dough ball with plastic wrap, and allow to proof for two hours.
When the time is up, move the dough ball to a separate surface, turn it upside down, and gently flatten it into a disc.
If you are making a two or three times batch, divide the dough before reshaping.
Fold the disc back on itself, turn the dough ball right side up, and shape again as in step 5.
Cover once more with plastic wrap.
If you are making this dough a day ahead, it is time to put it in the fridge. For convenience, keep the dough ball on the parchment paper, and it will be used during the bake.
If you are using this dough day of, continue to step 14.
After 30 minutes of the second proof, preheat the oven to 550 degrees fahrenheit. If you are using a pizza stone, make sure it preheats with the oven.
After the second proof, begin to shape and flatten the dough as seen in the pictures. Start by gently making a circular indentation around the inner edge of the dough. This will divide your crust area from the rest of the pizza. Next, begin to press and stretch the dough outward using your fingers while rotating the parchment paper. Start on the outer edge, and slowly work towards the center.
Once your pizza dough measures at least ten inches across, it is ready to top!
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Mary Cider
I learned how to make kernza dough yesterday on Around the Farm Table.
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