Pizza With Big Puffy Crust by randyd

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Pizza With Big Puffy Crust
Submitted by randyd on January 20, 2009 at 12:03 pm

DESCRIPTION
Pizza with big puffy crust

SUMMARY
Yield 0 File under Pizza Focaccia Flatbreads

INSTRUCTIONS
This produces a crust with huge bubbles in the crust. It is crisp on the outside and chewy on the inside.

22 oz KABF
.5 oz or 2 1/4 Teaspoon Salt
1.3 oz or 2 TBS + 2 Teaspoons Raw sugar or regular sugar
1 1/2 teaspoon instant yeast
.9 oz or 2 Tablespoon Classico Olive Oil (Not virgin)
1 oz or 1 TBS + 1 TS Honey
13.6 oz Water by weight or volume warm 110deg. Use 80-90 deg water if you want to use a 2 day cold rise.

Using KitchenAid Mixer
· Put flour, salt, sugar, and yeast in mixer bowl then run on stir using dough hook.
· Add Oil
· Mix honey, and water then add to bowl on stir stop when it clumps, about 2 minutes.
· Rest 7 minutes
· Run 7 min on speed 2
· Rest 7
· Run 7 min on speed 2
· Finish kneading by hand on a lightly floured surface and shape into a ball Place in the refrigerator in a lightly sealed container coated with olive oil. for overnight up to three days.
· Remove 3 hours before panning
· Flatten then fold. Divide dough then shape into balls Dust with flour and cover.

If using screens Preheat oven to 500 deg F Spray screens with Pam. Mix together an equal mixture of Semolina, flour and white cornmeal. Liberally coat the dough ball and marble with the mixture. Shape dough and place on pizza screen or peel and add what you want. Wait for element to come back on again then slide the pizza in the oven on middle to middle -low rack or stone. Cook for 6-8 minutes on middle to low middle rack. If using a stone place stone of lowest rack and preheat stone.

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