Randy's American-Style Pizza Dough (Thin)
Pete-zza's downsized take on Randy's celebrated American style, the dough that drinks like a Papa John's hand-tossed: high-gluten flour at about 60% hydration carrying an unusually generous load of sugar, honey, oil and salt, balanced by a full hit of yeast. A two-day cold ferment yields a soft, tender, well-browned crust.
Pete-zza's downsized take on Randy's celebrated American style, the dough that drinks like a Papa John's hand-tossed: high-gluten flour at about 60% hydration carrying an unusually generous load of sugar, honey, oil and salt, balanced by a full hit of yeast. A two-day cold ferment yields a soft, tender, well-browned crust.
Ingredients
Method
Mix the flour, sugar and salt. Put the yeast and about half the flour mixture in the bowl. Stir the honey and oil into the very warm water, pour it in, and run the hook on low about two minutes.
Add the rest of the flour and mix on low until the dough pulls from the sides. Stop for five minutes, then knead at speed 2 for about 12 minutes (less for this smaller batch). Shape into a ball on a lightly floured surface.
Coat lightly with olive oil, place in a loosely sealed container, and refrigerate overnight and up to three days. Expect a vigorous rise from the warm water and full yeast dose.
Remove about three hours before baking. Flatten, fold once, and re-shape into a ball with wet hands, then let it relax. Open the skin in a blend of flour, cornmeal and semolina for a marbled bench finish.
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