Craig's Johnny's Pizzeria Clone
Craig's homage to Johnny's of Mount Vernon: a bread-flour crust at 60% hydration with 2.4% salt and 2% oil, leavened by a tiny pinch of yeast in a 12-hour poolish. A long 36-hour cold rise after mixing gives this thin, crisp-but-tender slice surprising flavor for a commercial-yeast dough.
Craig's homage to Johnny's of Mount Vernon: a bread-flour crust at 60% hydration with 2.4% salt and 2% oil, leavened by a tiny pinch of yeast in a 12-hour poolish. A long 36-hour cold rise after mixing gives this thin, crisp-but-tender slice surprising flavor for a commercial-yeast dough.
Ingredients
Method
Stir the flour, water, and pinch of yeast together. Cover and leave at room temperature (about 75 F) for 12 hours.
Add the remaining flour, water, salt, and oil to the poolish and mix and knead by hand until smooth.
Rest the dough briefly, give it one set of stretch-and-folds, then ball it. Refrigerate about 36 hours.
Pull the ball and let it sit at room temperature about 6 hours (this 375 g ball makes a 15-inch pie). Roll and hand-stretch to size.
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