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- เผยแพร่เมื่อ 7 ก.พ. 2025
- Recipe for two doughballs:
300 g Caputo GF pizza flour (Fioreglut)
200 g water
7 g sugar
7 g salt
1 g instant yeast
Mix dry ingredients together.
150 g cold water.
30 g oil whatever kind
Mix oil/water with dry ingredients in stand. Make sure using the hook. If needed, add just enough water to make the dough come together in a ball.
Divide into two balls. Cover with saran wrap. Let rest for 30 minutes if you have the time.
Using plenty of additional GF flour- and rolling the flattened disc into a cigar so that you can put additional flour underneath it intermittently- roll out ball into about a 15 inch circle with rough edges. Don’t worry about the edges you’re gonna cut them off.
When you have a big enough disk, use a 14 inch pizza 10 as a template to cut your circle of dough.
Roll back into a cigar for transferring to a piece of parchment paper on a 14-16 inch pizza screen. Now you gonna let this dry out. Don’t worry about how gross that sounds just do it.
Let it sit out for a couple of hours and then you can put it in the fridge .
Baking temperature should be about 500°.
Check out the recipe in New York Times called “Chicago, thin crust, (Tavern style) pizza dough.
