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Bready Pizza

Name: Bready Pizza
Prep time: 15 min
Cook time: 1 d 2 h 40 min
Total time: 1 d 2 h 55 min
Yield: 6 servings
Ingredients: 22 1/2 ounces bread flour, plus more for dusting (638g; about 4 1/2 cups); 30 grams rye flour for flavor; 5 g diastatic malt powder (or 15 g sugar); 10g kosher salt; 10g instant yeast; 415g lukewarm water 90-100F; 45ml extra-virgin olive oil

6 servings

servings

15 minutes

active time

1 day 2 hours 55 minutes

total time

Start Cooking

Ingredients

22 1/2 ounces bread flour, plus more for dusting (638g; about 4 1/2 cups)

30 grams rye flour for flavor

5 g diastatic malt powder (or 15 g sugar)

10g kosher salt

10g instant yeast

415g lukewarm water 90-100F

45ml extra-virgin olive oil

Directions

Combine flour, sugar, salt, and yeast in bowl of food processor. Pulse 3 to 4 times to incorporate. Add water and olive oil. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer.

Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. It should pass the windowpane test . Divide dough into three even portions and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 1 day, and up to 5.

At least two hours before baking, remove dough from refrigerator and shape into balls by gathering dough towards bottom and pinching shut. Flour well and place each dough ball in a separate medium mixing bowl. Cover tightly with plastic wrap and allow to rise at warm room temperature until roughly doubled in volume.

One hour before baking, adjust oven rack with pizza stone to middle position and preheat oven to 500°F (260°C). Turn single dough ball out onto lightly floured surface. Gently press out dough into rough 8-inch circle, leaving outer inch higher than the rest. Gently stretch dough by draping over knuckles to form a 12- to 14-inch circle about 1/4-inch thick. Transfer to pizza peel.

Spread approximately 2/3 cup sauce evenly over surface of crust, leaving 1/2- to 1-inch border along edge. Evenly spread 1/3 of cheese over sauce. Slide pizza onto baking stone and bake until cheese is melted with some browned spots and crust is golden brown and puffed, 12 to 15 minutes. Transfer to cutting board, slice, and serve immediately. Repeat with remaining two dough balls, remaining sauce, and remaining cheese.

Nutrition

Serving Size

4 to 6 (makes 3 pies)

Calories

552 kcal

Total Fat

13 g

Saturated Fat

4 g

Unsaturated Fat

0 g

Trans Fat

Cholesterol

11 mg

Sodium

933 mg

Total Carbohydrate

89 g

Dietary Fiber

4 g

Total Sugars

9 g

Protein

18 g