House Pizza Crust – 64.7% – 20 Dough Balls
This recipe is for the House Crust. As White Labs WLP001 is such an iconic yeast, this crust uses this yeast to create something unique.
Specs:
Hydration: 64.7%
Ingredients
House Poolish Ingredients:
- 175 gram flour, malted barley, Carolina Grown
- 175 gram flour, 00 reinforced Central Milling
- 350 gram water, tap @ 80°F
- 35 gram yeast, California Ale WLP001
House Pizza Crust Flour Ingredients:
- 1050 gram flour, Type 70, malted Central Milling
- 770 gram flour, 00 reinforced Central Milling
- 700 gram flour, Khorasan Central Milling
- 700 gram flour, malted barley, Carolina Grown
House Pizza Crust Wet Ingredients:
- 1890 gram water, tap @ 80°F
- 70 gram Himalayan salt
- 35 gram oil, olive
- 700 gram poolish, House
- 21 gram yeast, Red Star
Servings: balls
Units:
Instructions
House Poolish Directions:
- Place a round Cambro container onto the scale and tare to zero. Measure the flour, then tare and carefully add the water. Then tare the scale and measure the liquid yeast, first shaking the yeast to have it in full suspension before measuring. Using a clean spatula, mix the ingredients together until incorporated and there are no dry spots. Seal the container and label the poolish with the type of poolish and today's date.
- Let the poolish sit out at room temperature for 2 days. This is enough poolish for two small batches of dough.
House Pizza Crust Flour Directions:
- Measure the flours one at a time into a container and set aside.
House Pizza Crust Wet Directions:
- Have a pitcher of water at 80°F ready.
- Weigh the water, salt, oil, poolish, liquid yeast and bread yeast into a container. Blend the ingredients together with a whisk to incorporate them well and dissolve the salt. Add this to the mixer bowl, then top with the flour ingredients. Using a dough hook, turn the mixer on low speed and set a timer for 10 minutes. Let the dough come together, while you prepare the next batch of dough.
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