How to make a truly rustic pizza

Using a mix of high protein (12 1/2%) double zero flour along with Semola flour, makes for a perfect combination of crispness, texture and chew. This dough handles extremely well and is easy to digest :) Enjoy

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Need something shown in the video? You can get them here:
Pizza Stone: https://amzn.to/4e6qGJJ
Pizza cutter: https://amzn.to/3M3awFi
Caputo Double Zero Flour: https://amzn.to/42Uj87m
Pizza Peel: https://amzn.to/40zXzaI
Pizza Yeast: https://amzn.to/3TY2Whb
Diastatic Malt Powder: https://amzn.to/3Grg5dl
Pizza stone: https://amzn.to/3yOHt3U
Pizza stone and peel: https://amzn.to/3Vter2s

00:00 Intro
00:53 Making the polish
05:40 Making the pizza dough
13:34 Dough is prepped, splitting and one final rest
17:52 Prepping the pizza
22:33 Adding your toppings
25:35 Into the oven
25:58 Out of the oven
26:27 First pizza look
28:10 Rustic pizza taste test
29:30 Outro

Rustic Pizza
Ingredients – for the Poolish
• 140 gm (4.9 oz) high protein Double Zero Flour (00 Flour)
• 50 gm (1.76 oz) Semola flour
• 1 TSP (3 – 4 gm) Diastatic Malt Powder (optional but preferred)
• ¼ TSP (1 gm) instant dry yeast or active dry yeast
• 190 gm (6.7 oz) warm water (about 80 – 90 deg F.)

Ingredients – for the final dough
• Use the poolish from above.
• 140 gm (4.9 oz) high protein Double Zero Flour (00 Flour)
• 50 gm (1.76 oz) Semola flour
• 1 TSP (3 – 4 gm) Diastatic Malt Powder (optional but preferred)
• 55 gm (1.9 oz) warm water (about 80 – 90 deg F.)
• 8 gm fine table salt (1 ½ TSP) (0.28 oz)

Process
• Make the poolish:
o Put all dry ingredients in a bowl, mix to evenly distribute, then add the190 grams of water and mix until all ingredients are incorporated (a firm spatula works well here)
o Cover and let stand at room temperature for 12 hours. Then make the final dough.
• Make the final dough:
o Put all dry ingredients in a bowl and mix to evenly distribute. Add this and the 55 grams of water, to the Poolish, mix to incorporate, then squeeze the dough with your hand and knead it until it comes together and is smooth (takes about 1 – 2 minutes)
o Cover and let stand at room temp for 20 – 30 minutes. Then do a series of “folds” (grab the dough at one end, lift and fold it over. Continue all the way around doing this – do about 10 “folds”. Cover and let stand at room temperature for 20 – 30 minutes.
o Do another series of “folds” again, about 10 “folds”, cover, and let stand at room temperature, 5 – 6 hours, until doubled in size.
o Cut the dough in half (should be around 310 grams each). Do a series of “folds”, only 4 this time, to each piece, then shape each piece into a round ball.
o Cover and let stand at room temperature for 2 hours (or put in fridge for later use withing 3 days)
o Spread your dough, add your toppings, and prepare your pizza - bake at 500 degrees F. for 9 – 10 minutes. (or to the color and doneness you prefer)
o Remove pizza from oven.
o Optional: brush some EVOO on the crust – enjoy!!


My Kitchen Gear
Here are a few things I mentioned in the video. Please shop and support your local shops! If you cannot find them there, here are some links to help out.

"My Bread Book" by Jim Lahey
► USA https://amzn.to/2JLwbEe
► Canada https://amzn.to/3baKEF0

Lagostina Tuscan Collection Orange Oval Casserole Dish / Dutch Oven, 5 Quarts
► Canada https://amzn.to/3s0sU5a
► USA (similar) https://amzn.to/2XbpcYo

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