Wednesday, February 22, 2012

Hot Tip: Fluffy Pizza

I really like the pizza I make at home.  We're pizza people, and having it available on-demand without delivery is fantastic.   I make big batches of dough in advance and divide them into pizza-sized baggies and then there's almost always dough around. 

My pizza dough is fine.  It's the toppings that really shine.  Every once in a while, I've wondered how to get it more pizzeria-like, since mine is a bit flat, but I've attributed it's texture to the difference between home ovens and pizza ovens. Also my refusal to purchase a pizza stone or even a slab of tile. 

So a few days ago, I made a lot of pizza dough, and put most of it in the freezer.  I left one batch in the fridge.  For days.  Four days, actually.  This isn't just laziness, this is a thing. We should let our dough ferment.  The dough proofs slowly in the fridge and develops more complex flavors and plain old fluffiness. 

There are still going to be nights where I get home and start on dough so we can have pizza later that night, but when you have the time to let it proof slowly in the fridge for a few days, I highly recommend it. 

Here are my past pizza recipes (with photos that show the difference in texture) and the actual recipe I use for dough. 

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