My whole wheat bread flour appears to be ~13.5% protein FWIW. Just make sure to take it out about 2 hours before you are going to bake it (approximately), Great, I hope it’s throwing the ingredients into a Kitchen Aid and running it on low for some time…my kind of a recipe 🙂. In response to your last sentence nothing was messed up just adjusted to make it more straightforward for people. Plum or cherry tomatoes. Once you pull it out the next day or two let it sit for about 45 minutes to warm up. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. I am making the dough again 🙂 to fix my sauce error and I had a question regarding the 15 minute wait times. Kindof like I don’t care much for those recipes that are “Recipe yields 48 3″ cookies” or a baked chicken breast dish that starts out with “8 chicken breasts” in the ingredients. I’m aware that 550F (or as close as possible to it) is ideal, but how long should it stay in there? Lately I have been using either Whole Foods or the mozzarella that comes in the flexible plastic packing to avid this. However the dough with ingredients weighed on a scale can always feel slightly different initially but in the end it turns out exactly the same at which point is too late to start adding flour or water to get the right “feel”. My apologies if this information is available elsewhere, but how long should I leave the pizza in the oven? In a small bowl, stir together water, honey, and salt then sprinkle the top with 1/2 tsp yeast and let … One trick I found was to let it sit wrapped in a paper towel (still whole) or lay the slices on a paper towel until it’s fully saturated. There's nothing quite like freshly-made pizza dough that's perfectly crispy yet chewy. Brush both sides of crust with additional oil. Other important ingredients to include in your dough are olive oil, honey, yeast, salt, and water. I know you mentioned elsewhere you could use 75% whole wheat bread flour + 25% white bread flour but I just ran out of white bread flour. Now with your post I realized that this was the only recipe that I have done this too. How To Stretch And Fold Pizza Dough. Let me know if you have anymore questions. Stretch the dough until thin. I haven’t even been to the site since I wrote the message. We would love to see photos of your pizza creations, feel free to share your pizza creations on our Facebook page or tag it with #TheHomePizzeria. Brian thanks for your very thorough and timely answers. The second thing that can cause the toppings to fall off is too much cheese. At a minimum, you should not request that people respond. Let me know your thoughts though with that in mind. That’s about 8 – 12″ pizzas for the home cook. Using hands, lift each crust carefully and place on grill. Serious Eats and ATK should be anyone’s go-to website for anything, including pizza. It can depend on how thin your crust and toppings are. Try using a bit less by weight and don’t put much in the center where the close cuts will be. Add very warm water and oil; mix until well blended, about 1 minute. Thanks, I hope someone can help me here . Neapolitan Pizza Dough. This gives me consistent reproducible results in the home without having to do any guess work. Hi Brian first off awesome site! The thing I like about the fridge is it gives you a controlled temp unlike “room temperature” as 67°F vs 77°F is a huge difference in how yeast proofs and the time it takes. The key is to really try different things and see what you like best. Thanks for giving this a shot! Remove the pizza from the oven and top with … I do a variety of things with tomatoes for sauce though. Thank you for the feedback…I had already started to make it with olive oil so I followed the normal instructions. Note: the prep time doesn't include resting or proving. 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