No reviews 1 3/4 tsp instant dry yeast 4 1/4 cups + 2 1/2 Tbsp/595 g bread flour, 11.5%–12% protein 1/2 cup/55 g fine-ground cornmeal 2 1/4 tsp + 1/8 tsp salt 2. Add the flour and cornmeal, and mix using the dough blade on low speed to a shaggy mass, about 2 minutes. 3. Mix on medium speed to low gluten development, about 3 minutes. 4. Add the salt, and mix on medium speed until the dough reaches full gluten development, about 5 minutes. 5. Perform the windowpane test to assess gluten development. Take a portion of dough in your hands and stretch it: the more the dough can stretch without tearing, the more the gluten has developed. The dough will hold the window for at least 8–10 seconds and it can be stretched to the point that it is nearly see-through when it has reached full gluten development. 6. Transfer the dough to a lightly floured worktable. Cover well with plastic wrap. 7. Bench rest for 20 minutes. 8. Divide the dough into five even-sized pieces. 9. Place a square of dough in your dominant hand. 10. Form a ring with the index finger and your thumb on the same hand. 11. With your fingers from the opposite hand, push the dough through the ring. This should result in a smooth, tight ball. Make sure to pinch the seams shut well. Otherwise, the dough will tear when you shape it for baking, or it might cause a weak spot that will allow sauce and toppings to break through while baking. 12. Repeat steps 9–11 with the four remaining pieces of dough. 13. Place on a sheet pan. Spray a very light mist of water over the dough. 14. Cover the dough well with plastic wrap. 15. Proof the dough, covered, for 1 1/2 hours at 70F/21C. 16. Test for proof using the fingertip test. Gently press the exposed surface of the dough for 2 seconds; the pressure should leave a small dent in the dough; it will slowly spring back, but the indentation should remain clearly visible after 1–2 seconds. 17. Shape, assemble, and bake the pizza according to the instructions in the recipe. Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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