baking steel

I call this Thin Crust Pizza Dough Recipe my &quot;faux brick oven pizza recipe&quot;. It yields a super thin crust that&#x27;s crisp and chewy and delicious - and it&#x27;s made in the kitchen oven!

Thin Crust Pizza Dough Recipe

150 ml (5 oz.) warm water

dry yeast

sugar

flour

kosher salt

T. olive oil,

T. cornmeal

Add warm water to a small liquid measure...

Add warm water to a small liquid measure (I use a 1-cup measure). Be careful to not get the water too hot - I once read to try to mimic the temperature of a warm bottle that you would feed a baby.

Add sugar to warm water, then sprinkle yeast...

Add sugar to warm water, then sprinkle yeast evenly over the top of the water. Let stand for 15 minutes until frothy.

Meanwhile, add flour and salt to the bowl...

Meanwhile, add flour and salt to the bowl of a stand mixer fitted with a dough hook. Stir to combine.

Add yeast mixture and olive oil to flour...

Add yeast mixture and olive oil to flour mixture. Combine on low speed for about 30 seconds, just to combine the wet and dry ingredients. Then increase speed to medium and let the dough hook knead the dough for 2 minutes, or until nothing is left in the bottom of the bowl.

Divide dough into two equal portions. Roll each...

Divide dough into two equal portions. Roll each one into a ball on a clean countertop using the palm and heel of your hand, adding a little flour to the countertop if needed. Drizzle a little olive oil into the bottom of a low wide bowl. Add dough balls and roll them around in the olive oil to coat completely. Spray a piece of plastic wrap lightly with non-stick spray and cover bowl of dough balls, sprayed side down. Let rise at room temperature at least 2 hours, or until doubled in size.

Place baking steel in the upper portion of...

Place baking steel in the upper portion of the oven - in our oven, I adjust a rack to the position second from the top. Preheat oven and baking steel to 500° F. Once that temperature has been reached, let the baking steel heat for an additional 20 minutes.

While oven is preheating, prepare pizza peel by...

While oven is preheating, prepare pizza peel by spreading cornmeal evenly over the top.

Then start rolling out one of the dough...

Then start rolling out one of the dough balls on a clean countertop lightly dusted with flour. First pat it down into a thick dough round, about 5" in diameter. Then, using a lightly dusted rolling pin, roll dough round into a 12" diameter circle, flipping over on the lightly flour-dusted countertop once or twice. Let dough rest for 5 minutes. Then continue to roll the dough into a larger 14" diameter circle. Fold circle in half and transfer to cornmeal covered pizza peel. (For easy countertop clean-up, use a bench scraper to remove the flour!)

Brush a thin coating of olive oil over...

Brush a thin coating of olive oil over entire crust.

And then proceed with the toppings! For a...

And then proceed with the toppings! For a basic pepperoni pizza, as shown in my photos: Spread on 1/3 c. thick-style pizza sauce, sprinkle with 6 oz. shredded mozzarella (use whole milk mozzarella, if you can find it), top with pepperoni, as much as you like. If using "roni cup" style pepperoni, know that it will shrink up tremendously, so feel free to crowd on the pepperoni!

Jiggle the pizza peel a bit, to make...

Jiggle the pizza peel a bit, to make certain that no part of the pizza is sticking to the surface of the peel. Then place the peel just above the back of the baking steel at an angle and jiggle slightly to get the pizza to make contact with the back of the hot baking steel. You may pull the oven rack out of the oven about half-way to make it easier, if you like. When the pizza crust hits the steel, the crust will stick to it. Slowly pull the peel out of the oven, letting the entire pizza fall down onto the hot steel.

Bake for 8 minutes, or until crust is...

Bake for 8 minutes, or until crust is browned and cheese is bubbling. To remove pizza from oven, slide the oven rack out about half-way. Then position the pizza peel level with the front of the rack, and slide the baked pie onto the peel with the help of a big spatula/turner. Then slice it up and ENJOY!

The Santa Barbara Baker naturally leavened (sourdough) pizza dough recipe and guide. This dough is designed for Ooni pizza ovens, the Gozney Roccbox or indoors on the Baking Steel. When prepared and baked properly the pizza should have a crisp yet tender bite with beautiful leopard spotting. A slice that crunches a bit when you can pick it up and can hold substantial toppings. The interior moist, airy and never bland.I think of it as an &quot;artisan style&quot; dough as in care is taken at every step of the process from the organic and minimal processed ingredients to a slow and long fermentation using natural methods. The goal is delicious pizza. This dough can be used the same day or cold fermented, best used within 4 days. Important: This dough recipe was developed using organic flours from Central Milling. The protein content and processing of flours can vary widely from brand to brand and may have a significant impact on your final product.

Sourdough Pizza Crust

g Sourdough Culture

g Bread Flour

g Water (Room temperature filtered water.)

above)

Flour

g T85 Flour (or whole wheat mix, see video)

Salt

g Olive Oil

Water

Starter

Add 100g water to a 1-quart deli container.

Add 25g sourdough culture to the water and mix with your hand, pinching to break up the culture.

Add flour to water and culture mixture, stir to all dry flour is absorbed.

Cover. Let rest at room temperature for 6-12 hours. It should double in size. Time and activity will vary by location and conditions.

Make the Starter (6-12 hrs before final dough mix)

Dough

Add &quot;00&quot; Flour, Bread Flour, T85 Flour to the mixer bowl. Mix on lowest speed

Add 450g filtered water to the starter and and mix by hand till the starter is mostly dissolved into the water.

Turn mixer off and add the starter and water mix. Mix on lowest speed just till the dry flour is incorporated. Cover and let rest in mixer bowl about 25 minutes.

Add 25g salt to the mixer bowl and mix on low speed. After the salt is worked into the dough slowly add 10g extra virgin olive oil with mixer running. Mix about 3-4 minutes on low to medium speed. The dough should look mostly smooth.

Re-weigh your dough to get your final dough ball size (divide total by 4 or 5 depending on desired pizza size, 4 for a 13-15in pizza 5 for 10-12in).

Cover tightly. Let bulk ferment at room temperature for 1-5 hours (actual time will depend on your environment it should almost double. Watch the video for more details)

Final Dough Mix (at least 8 hours before baking pizza)

Balling

Lightly oil a half sheet pan or dough tray. (I place the dough ball(s) I plan to use the same day on their own sheet or plate)

Lightly dust a work surface with flour. With floured hands remove the dough from the bowl.

Lightly dust the top of the dough with flour.

Using a scale as you go. Divide the dough into 4 -5 portions. (4 dough balls for 13-15 in. pizzas, 5 for 10-12 in.)  I use a bench scrapper to cut the dough.

Working with the dough in your hands form into balls, making sure to close. Watch the video to learn how.

Place on half sheet pan or dough tray.  Cover tightly. Let ferment at room temperature till dough balls are looking nice and perky with micro bubbles visible when looking at the surface of the dough. 1-4 hours, actual time depends on your environment.

For cold fermentation, refrigerate dough balls for up to 4 days for best results. For same day, enjoy!

Balling the pizza dough balls

Tempering

Temper the dough by removing from the refrigerator and allowing to come to room temperature before using. You may carefully remove individual dough balls and temper on an oiled, covered plate reserving additional dough balls for later use.

Tempering the Dough (at least 1.5 hours before baking pizzas if dough has been cold fermented)

An easy pizza dough recipe for thin and crispy homemade pizza. This dough recipe works well outside in your Ooni pizza oven or indoors on the Baking Steel. The dough is easy to make, just make sure you plan ahead! You need to make the poolish (pre-ferment) the night before the final dough mix. This method gives you a final dough with more depth of flavor and is easy to handle.Check out the full YouTube video series: Thin &amp; Crispy Yeasted Pizza Dough. f you enjoyed please subscribe to the Santa Barbara Baker YouTube Channel and share with your pizza friends and fam. Thank you and much love to all that have! One Love!

Thin and Crispy Pizza Dough

g Water (I use room temperature filtered water.)

tsp Instant Dry Yeast

200 g Poolish (From above.)

g Whole Grain Flour

Water (I use room temperature filtered water.)

1.5 g Instant Dry Yeast

g Barley Malt (optional)

Watch the Video for the Full How To!

Using a scale add 100g water to a 1-quart deli container. Add 1/8 tsp Instant Dry Yeast. Let absorb for about 1 minute. Stir.

Add 100g bread flour and mix till all flour is incorporated. Cover tightly and let rest at room temperature for 12-24 hours.

Mixing the Poolish (Pre-Ferment) - 12-24 Hours Before Final Dough Mix

Weigh 350 g room temperature water in a 1 quart measuring cup. Add 1.5 g instant dry yeast. Let absorb for about 1 minute. Stir.

Pour water and yeast mixture into the 1-quart deli container or small bowl containing the poolish. Mix with your hand till well incorporated.

In a large bowl mix 350g bread flour, 250g &quot;00&quot; flour, and 20g whole grain flours.

Add the water and starter mixture to the flour and stir just till flour is incorporated. Cover and let rest for 25 minutes at room temperature.

Mix 20g salt, 30g water, and 1g barley malt (optional) in a small bowl (it will not fully dissolve)

Begin folding and kneading the dough, working in the salt slurry small amounts at a time till fully incorporated, be patient. This should take 5-10 minutes. Cover the bowl tightly and let rest for 25 minutes. Watch the final dough mix video for the full how to.

Gradually knead and fold 10g olive oil into the dough until fully incorporated and smooth. This should take about 5 minutes.

Re-weigh your dough to get your final dough ball weight for each pizza.

Cover tightly. Let bulk ferment at room temperature for about 2 hours till lively. (dough activity can vary greatly depending on your environment. In warmer temperatures keep an eye on it and go shorter about 1 hour, in cold temps this could take up to 4 hours)

Final Dough Mix - At least 8 hours before Pizza Time! A 24 hour or more cold ferment in the fridge is recommended for best results.

Lightly oil a half sheet pan, dough tray, or 4 1qt glass bowls.

After 1 to 4 hours uncover your dough (you want to see activity in the dough before proceeding but you can adjust your fermentation times between the bulk and ball ferments, if you went short on the bulk, go longer once the dough is balled up before it hits the fridge)

Using a scale as you go. Divide the dough into 4 portions. I use a bench scrapper to cut the dough.

Working with the dough in your hands form into balls, making sure to close. Watch the video for full instructions.

Cover tightly. Let ferment at room temperature at least till you see activity in the dough (2-4 hours) before cold fermentation or continue fermenting at room temperature if using that day till ready to use (refrigerate dough balls if they look to be headed towards &#039;&#039;overproofed.&quot;)

Forming the Dough Balls &amp; Final Fermentation (1 - 4 hrs after final stage of dough mix)

Temper the dough by removing from the refrigerator and allowing to come to room temperature before using.

Tempering the Dough (About 90 Minutes before baking pizzas if dough has been cold fermented)

This homemade focaccia pizza has a simple, fluffy focaccia dough base and bakes up with an ultra cheesy top and extra crispy bottom. Whether you&#39;re looking for a filling weeknight meal or a fun dinner party option, this focaccia pizza is sure to impress.

Thick & Crispy Focaccia Pizza

all-purpose flour

diamond crystal kosher salt

instant yeast ((⅔ teaspoon))

warm water ((75°F

extra virgin olive oil ((or regular olive oil))

unsalted tomato sauce

diamond crystal kosher salt ((use

basil

oregano

garlic ((finely grated))

mozzarella cheese

pepperoni

pecorino romano ((Locatelli preferred, parmesan will also work))

Prepare the pan. Spray a 9x13&quot; high-sided baking pan with non-stick spray, making sure to get the sides too. Drizzle 1 tablespoon oil in the center, and tilt the pan to spread the oil out.

Mix the dough. In a large mixing bowl, whisk together flour, sugar, salt, and yeast. Pour the warm water and olive oil directly into the center. Mix with a dough whisk until a messy, cohesive, sticky dough forms. Gather the dough in a rough ball at the bottom of the bowl. Cover and rest 5 minutes.

First set of folds. With damp hands, grab a corner of the dough and stretch and fold it over itself. Rotate the bowl a quarter turn and repeat until all the edges have been folded over the center of the dough. Cover and rest 5 minutes.

Second set of folds. With damp hands, repeat the stretching and folding process all the way around the bowl. Cover and rest 10 minutes this time

Third and final set of folds. Repeat the stretching folding process all the way around the dough. The dough will be much stronger and smoother. On the final fold, flip the dough over so the seam side is facing down and the smooth side is facing up.

Slide the dough out of the bowl and into the oiled baking pan. Cover the pan and rest 7-10 hours at room temperature.

Make the Focaccia Pizza Dough

Combine tomato sauce, basil, oregano, salt, and finely minced garlic clove in a bowl and whisk well.

Grate the mozzarella cheese on the large holes of a box grater. Store in the fridge if not using immediately.

Pizza Sauce &amp; Toppings

30 minutes before you plan to bake, preheat the oven to 450°F with a baking steel on the middle or lower third rack. The focaccia dough will have relaxed and filled out the pan and look bubbly and jiggle slightly if you shake the pan. If it hasn&#39;t completely filled out the pan, that&#39;s okay, you can use the dimpling step to push it into all the corners.

Sauce and dimpling. Use the back of a spoon to gently dollop and spread the pizza sauce across the surface of the focaccia all the way to the edges of the pan. Coat your fingers lightly with olive oil and poke your fingers through the dough straight down until they hit the bottom of the pan. Repeat this all over the dough.

Cheese and toppings. Top the focaccia pizza with a layer of grated mozzarella cheese, then arrange the pepperoni slices in alternating offset rows of 2 and 3 slices with the pepperoni slices reaching the edges of the pan. Finish with a dusting of finely pecorino romano cheese. Let the focaccia pizza rest for about 10-15 minutes before baking.

Bake. Slide the pan directly onto the preheated baking steel and bake for 23-25 minutes until the cheese is crispy and browned on top. If it&#39;s browning unevenly, rotate the pan after 17 minutes and bake a few minutes more. Garnish immediately with ribbons of fresh basil.

Slice and serve. Let cool in the pan on a cooling rack for 10-15 minutes, then carefully remove to a cooling rack so the bottom doesn&#39;t get soggy (this part is awkward no matter what, just do your best to slide it out! Cut with scissors to serve.

Focaccia Pizza Assembly

Delicious and easy to follow, as always! I wanted a thinner crust, so I baked on a cookie sheet and let the dough spread out more - turned out perfect! I also used store bought sauce, since we had some. I grabbed it straight from the fridge, but next time, I’ll take it out earlier so it isn’t quite so cold on the dough. 

 I caught my fiancé taking a pic of the leftovers cuz he wanted a reminder of how good it was 😂

I made this recipe it is absolutely Amazing 👏 
My hubby and I loved it . So Delicious

Prior to lowering the Convection (Elan) oven's temp to 450 F, I preheated it to 500 degrees F (w/ baking steel inside) for over an hour.  Realizing the bottom of the Focaccia Pizza wasn't crisp, I heated a square of it in my (Cuisinart) toaster oven and it did the trick.  This afternoon, the wife wrapped another square (that had been refrigered) in foil and placed it in our Wolfe oven at 350 F for 5 to 8 minutes.  This procedure also did the trick.
Mayybe, the culprit is using an Italian Convection oven vs.an American Convential oven?  For the former, the Time &amp; Temperature may have to be changed/adjusted?
Thanks
CEG

https://www.youtube.com/watch?v=nwbbC3bd6ZY

Focaccia Pizza: https://thepracticalkitchen.com/focaccia-pizza/

Whether you're looking for a hearty weeknight meal or a fun dinner party option, this thick, cheesy focaccia pizza is sure to impress. So grab your favorite pizza toppings and get ready to create a thick slab pizza masterpiece that will have everyone coming back for seconds!

☆ More pizza recipes: https://thepracticalkitchen.com/category/main-dishes/pizza/
☆ What is a Baking Steel?: https://thepracticalkitchen.com/honest-review-original-baking-steel-make-perfect-pizza-at-home/

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Thin Crust Pizza Dough Recipe

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Top 4 baking steel recipes from across the web

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Thin Crust Pizza Dough Recipe

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Thin and Crispy Pizza Dough

Thick & Crispy Focaccia Pizza

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