I have been researching this for a long time and my favorite is Apizza Scholls, who make a ciabatta like crust, with minimum 24 hours prep, baked at 750F and they close the doors when the dough is gone! There is no rushing perfection. Leave out the oil on most of these dough recipes and they will all make this most excellent pizza with a perfect crunchy outside and wonderfully airy/chewy inside. This is definitely the closest, I change this by waking up the yeast with about 1/3-1/4 the warm water for 20-30 min and adding the salt to the remaining water so it is all mixed in perfectly. Then add everything together inj the bowl and stir by hand. Add flour a sprinkle at a time until it can ball up, then transfer to the oiled bowl. Set at Room Temp for 1-1.5 hours, covered with plastic, then into the fridge overnite. I have used this dough out 5 days, always on a pre-heated stone at max temp, mine is 500F and I check the stone with a laser temperature gun. if you are making more than one, it needs time to re-heat back to 500F!
On any pizza, this is the best crust, look up Apizza Scholls menu for a copy of their recipes, But try the Bacon Bianca – Whole milk mozzarella, pecorino romano/grana padano, lots of fresh garlic, herbs, black pepper, extra virgin olive oil and our house cured bacon *NO Sauce. (use thin bacon)!
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I have been researching this for a long time and my favorite is Apizza Scholls, who make a...