We're not going to tell you that homemade pizza is easier than takeout. But! Test Kitchen Director Josh *is* going to walk you through the deeply satisfying, soothing, and rewarding process of making pizza in your very own home.
which has a higher protein content, which leads to stronger gluten formation. Others call for the Italian specialty, which has a similar protein content to bread flour , but is super-finely ground. Once you master a basic recipe, you can start to experiment with flavorful, like whole-wheat, rye, spelt, or einkorn. Just swap in a small percentage by weight , keeping in mind that the more you swap in, the more difficult the dough may be to work with.
. The bakers percentage is a nifty way to understand a dough’s composition. The amount of flour is always considered 100%, then all other ingredients are relative to that. So, if you use 100 grams of flour and 65 grams of water, your dough has 65% hydration. This is the standard hydration for yeasted breads, but some recipes push the limits toward 80% . Note: The more hydrated the dough, the harder it is to shape and work with.
Now onto sourdough starter. Just like yeast, this acts as a leavening agent in doughs. It also contributes a funky-tangy depth of flavor and better, chewier texture. In this week’ssourdough starter in his pizza dough . You can also team up a starter with yeast. To add a percentage of starter to a yeasted pizza dough recipe, just calculate how much water and flour is in the starter, then subtract that amount of water and flour from the dough.
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