Decided to do some research and came across a pizza recipe of a guy trying to emulate Papa John's pizza. Looked interesting so I thought I'd give it a shot. Here goes:
3 cups flour (I used 2.5 cups unbleached AP and .5 cup Bob's red mill semolina; original calls for King Arthur bread flour, or another high(er) gluten flour)
1 cup + 2 tbsp water
1/8 teaspoon instant dry yeast
3 tsp kosher salt
3tbsp + 1 tsp vegetable oil
2tbsp + 1/2 tsp sugar
1/2 cup pizza sauce
2 cups mozzarella, frozen a tiny bit and diced in food processor into small dice/pellets
About 40 pepperonis
- Combine all ingredients in bowl and mix with wooden spoon, then hands to combine, so there are no crumbs floating around at the bottom of the bowl.
- Let rest for 20 minutes in a covered plastic tub on the counter.
- Knead for 5 minutes on lowest setting with dough hook on stand mixer
- Form into round, cover and refrigerate in plastic tub. It should stay there at least 3 days, (5 days is better) and can stay up to 8 days.
- Remove from fridge, and let rest on the counter for 1 hour. Meanwhile, preheat the oven to 500 degrees
- Using a HEAVILY floured board (preferably a combo of semolina and unbleached AP), push down & stretch for form a 10" disc.
- Dock whe whole thing using a dough docker (preferred), fork, or other homemade implement
- Stretch to shape over a 14" pizza screen.
- Sauce the pizza: start in the middle, and use a ladle to spiral outward.
- Sprinkle the cheese: start around the outside edge, going in a circle. Continue to sprinkle in concentric rings, going inward.
- Bake on the pizza disk in 500degree oven for about 8-9 minutes, watching carefully starting at 6 minutes.
- 1 package active dry yeast
- 1 teaspoon honey
- 1 cup warm water, 105 to 115 degrees F
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon extra-virgin olive oil, plus additional for brushing
Compare that to Jamie Oliver's "Jamie At Home" pizza recipe (halved):
- 1 package active dry yeast
- 1.5 teaspoon raw sugar
- 1.25 cup warm water, 105 to 115 degrees F
- 3.5 cups flour (2.5c high-gluten or 00 flour, 1.5c semolina)
- 1.5 teaspoon fine sea salt
- 2 tablespoon extra-virgin olive oil
Incidentally, here's the breakdown of the PJ recipe by weight:
Yeast, instant dry (0.14%)
Vegetable (Soybean) Oil (7.3%)
We'll see how all this end up soon! :)
ED NOTE: After a rise time of about 5 days, it was barely risen, but it was soft. Did not brown very well; flavor was OK. Was not very chewy (need to add gluten and/or use high-gluten flour) and not much hole/porous structure. What I did learn is that adding a lot of sugar and oil to the dough really helps with the flavor of pizza crust.
Using a quick recipe (3 cups AP flour, 3 tbsp gluten, 1 cup + 1 tbsp water, 2 tsp instant yeast, 2 tsp kosher salt, 2 tbsp olive oil, 1 tbsp honey) yielded much better results with a less than 2 hour rise time. I think the biggest trick is using a rimless cookie sheet, parchment paper, and sliding the parchment + pizza direct onto pizza stone on lowest rack.