Red Fife Fermented Pizza Dough
3 cups Lukewarm water
1 Tbsp Dry Active Yeast
1 Tbsp Salt
2 Tbsp Honey (or sugar of choice)
1/8 cup Olive Oil
2 Tbsp Apple Cider Vinegar
8-9 cups Jubilee Red Fife Flour (you may need to add more flour if your dough is too sticky to handle)
This is how we make a delicious thin crust pizza. There's lots of ways to bake a pizza out there, feel free to bake however you like, this is just how we do it:
Why such small pizzas? Start with pizza this small because they're much easier to handle when your learning the method. As you become confident that your pizza won't stick to the peel when you slide it in, you can use the whole dough ball to make a large pizza.
How much topping should I use on Pizza?
Thin crusted pizzas, with dough stretched to 1/8 inch thick or less, come out better if you use less topping. Lightly topped pizzas develop crisper crusts and are easier to slide off the pizza peel.
What is the key to success in sliding a pizza off a Peel?
Timing is key here, the longer the dough sits of the pizza peel, the more likely it is to stick. Prepare and measure all your toppings in advance. Dust the pizza peel with more flour or cornmeal before laying the dough onto it. Top quickly and top lightly- the more you use, the heavier the dough will sit on the peel.
For the most reliable slide, place the tip of the peel near the back of the stone, close to where you want the far edge of the pizza to land. Give the peel a few quick forward-and-back jiggles and pull it sharply out from under the pizza. If you still aren't confident, build your pizza on parchment paper- the parchment slides right onto the stone with the pizza and can be removed halfway through the baking sheet and you won't have to do any sliding at all.
Help, my pizza dough is stuck to the peel!
How do you protect toppings from scorching and burning?
If a topping is burning before the rest of the pizza is finished, there's an easy solution: protect it with cheese. Just change the order for applying toppings.
I'm afraid of sliding pizzas off a pizza peel. Can I assemble and bake pizza right on a non-preheated baking sheet?
Absolutely! Though we think the crust isn't quite as crisp when done this way, it's a nice alternative for achieving delicious pizza without the need to slide your pizza off a peel. It's also a handy way to make really large pizzas, which are tricky to slide into the oven. Heavy-gauge aluminum sheets are the best, especially those with short-rimmed sides to contain any errant toppings. They're known in the baking trade as "half sheets", or jelly-roll pans. Aluminum heats up quickly in the oven and it's that sudden heating that gives you a crisp crust. Here's what you do:
*Pizza directions and tips credit to Jeff Hertzberg and Zoe Francois authors of Artisan Pizza and Flatbread in Five Minutes a Day