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I Made Nancy Silverton's Pizza Dough!

8/18/2020

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​I just finished watching the episode about Nancy Silverton on Netflix’s 
Chef’s Table. I was blown away at how much time and effort she has put into making bread and pizza dough and perfecting it. I challenged myself to attempt to make her pizza dough. I won't lie, the directions looked long and intimidating. I won't say I nailed it but it came out fairly fantastic and I know the next time will work out even better.
If you read through the directions a couple of times before you get started and check out the video I included, it will be much more understandable.
You will need to have purchased a few things that may not be in everyone's pantry. Bread flour, dark rye flour, wheat germ and barley malt, which can be substituted with honey.
I will definitely be using this recipe as my go-to pizza dough. Just make sure you start it early enough in the day. It does take quite a few hours. 
Oh, and make sure you have a pizza stone, a pizza peel and most importantly a food scale! These measurements are exact.

​
Ingredients
  • 22 ounces warm tap water (2 cups, 6 ounces)
  • 1/2 ounce (1 tablespoon) compressed yeast or 1 teaspoon active dry yeast
  • 26 ounces unbleached bread flour, plus more as needed (divided in 13 oz)
  • 1/2 ounce (1 tablespoon) dark rye flour or medium rye flour
  • 1 1/2 teaspoons wheat germ
  • 1 1/2 teaspoons barley malt or mild-flavored honey, such as clover or wildflower
  • 1/2 ounce (1 tablespoon) kosher salt
  • Olive oil, grapeseed oil, or another neutral flavored oil, such as canola oil, for greasing the bowl 

Directions
1.   To make the sponge, put 15 ounces of the water and the yeast in the bowl of a standing mixer and let it sit for a few minutes to dissolve the yeast. Add 13 ounces of the bread flour, the rye flour, and the wheat germ. Stir with a wooden spoon to combine the ingredients. Wrap the bowl tightly in plastic wrap and tightly wrap the perimeter of the bowl with kitchen twine or another piece of plastic wrap to further seal the bowl. Set the dough aside at room temperature (ideally 68 to 70°F) for 1 1/2 hours. 

2.   Uncover the bowl and add the remaining 7 ounces of water, the remaining 13 ounces of bread flour, and the barley malt. Fit the mixer with a dough hook, place the bowl on the mixer stand, and mix the dough on low speed for 2 minutes. Add the salt and mix on medium speed for 6 to 8 minutes, until the dough starts to pull away from the sides of the bowl. Note that the dough will not pull so much that it completely cleans the bowl, but if the dough is too sticky and is not pulling away from the sides at all, throw a small handful of flour into the bowl to make it less sticky. While the dough is mixing, lightly grease with olive oil a bowl large enough to hold the dough when it doubles in size. Turn the dough out of the mixer into the oiled bowl. Wrap the bowl as before. Set the dough aside at room temperature for 45 minutes. Dust your work surface lightly with flour and turn the dough out onto the floured surface. Acting as if the round has four sides, fold the edges of the dough toward the center. Turn the dough over and return it, folded side down, to the bowl. Cover the bowl again with plastic wrap and set it aside for 45 minutes. 

3.  Dust your work surface again lightly with flour and turn the dough out onto the floured surface. Divide the dough into six equal segments, each weighing approximately 7 ounces. Gently tuck the edges of each round of dough under itself. Cover the dough rounds with a clean dishtowel and let them rest for 5 minutes. 

4.  Lightly flour your hands and use both hands to gather each round of dough into a taut ball. Dust a baking sheet generously with flour and place the dough rounds on the baking sheet. Cover the baking sheet with the dishtowel and set them again at room temperature for 1 hour to proof the dough. (Or leave the dough on the counter to proof instead.)

​
  1. To make the pizzas: Choose the pizza(s) you want to make and prepare all of the necessary ingredients.
  2. Remove the oven racks from the oven and place a pizza stone on the floor of the oven. A pizza stone absorbs and distributes heat evenly, which helps you achieve a crisp crust. Buy a quality stone that will not crack from extreme heat. In a pinch, use the underside of a thick baking sheet.
  3. Preheat the oven and stone to 500°F, or as hot as your oven will go, for at least 1 hour.
  4. Create a pizza station that includes bowls full of olive oil, kosher salt, and the ingredients necessary to make the pizzas you have chosen.
  5. Have a bowl of flour ready for dusting your countertop.
  6. Have a bowl of semolina ready for dusting your pizza peel, a tool with a long handle and a large, flat metal or wood surface for sliding your pizzas in and out of the oven.
  7. When your dough is ready, generously flour your work surface and place one round of dough in the center of the floured surface. Dust the dough lightly with flour. (If you haven't already, right about now you'll want to pour yourself a glass of wine.)
  8. Using your fingertips as though you were tapping on piano keys, gently tap the center of the dough to flatten it slightly, leaving a 1-inch rim untouched.
  9. Pick up the dough, ball both your fists, and with your fists facing your body, place the top edge of the dough on your fists so the round stretches downward against the backs of your hands, away from them.
  10. Move the circle of dough around your fists like the hands of a clock so the dough continues to stretch downward into a circle.
  11. When the dough has stretched to about 10 inches in diameter, lay it down on the flour-dusted surface.
  12. Brush the rim of the dough with olive oil and sprinkle kosher salt over the surface of the dough.
  13. Dress the pizza according to the recipe you have chosen, making sure to leave a 1-inch rim with no sauce or topping around the edge.
  14. Dust a pizza peel with semolina and slide the pizza peel under the pizza with one decisive push. You are less likely to tear or misshape the dough with one good push of the peel rather than several tentative pushes. Reshape the pizza on the peel if it has lost its shape. Shake the peel gently to determine weather the dough will release easily in the oven. If it is sticking to the peel, carefully lift one side of the dough and throw some more semolina under it. Do this from a few different angles until there is semolina under the entire crust.
  15. Open the oven door and slide the dough onto the preheated pizza stone. Again, moving decisively, pull the peel toward you to leave the pizza on the stone.
  16. Bake the pizza until it is golden brown and the cornice, or rim, is crisp and blistered, 8 to 12 minutes. Cooking times may vary according to the power of your oven.
  17. While the pizza is in the oven, clear a space on a clean, dry cutting board or place an aluminum pizza round on the counter to put the baked pizza on.
  18. When the pizza is done, slide the peel under the crust, remove it from the oven, and place it on the cutting board or round. 
  19. Use a rolling pizza cutter to cut the pizza. We cut ours in four wedges at the Pizzeria, but for parties we often cut them into six or eight wedges so that each guest can get a slice of pizza while it is hot.
  20. Make another pizza.
​
Below is a great tutorial of just how to make this pizza.
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    I started this blog so that I could document and share my adventures in travel, photography, food and the things that inspired me. It's a work in progress as are most things in life.

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      • Gingery Chicken Noodle Soup
      • Lemony Chicken Orzo Soup
      • Instant Pot Black Bean Soup
      • Thai Shrimp Soup
      • Pasta e Fagioli #1
      • Italian Pasta and Bean Soup ( Pasta e Fagioli #2)
      • African Sweet Potato Soup with Peanut Butter & Quinoa
      • Slow Cooked Verde Pasole
      • Posole Rojo
      • Classic Posole
      • Broccoli and Cheddar Soup
      • Very Green Broccoli Soup
      • Hominy Stew with Bacon
      • Tuscan Bean Soup
      • Sausage, Potato & Fennel Chowder
      • Spicy Chicken & White Bean Chili
      • Spicy Sausage, Escarole & White Bean Stew
      • Black Bean & Sweet Potato Chili
      • Chicken-Corn Chili
    • Cocktails >
      • East Eight Hold Up
      • Jalapeno Margarita
      • Jasmine Green Tea & Blueberry Paloma
      • Lemon Marigita
      • Farm Watermelon Julep
    • Cookies >
      • Gochujang Caramel Cookies
      • Salted Peanut Butter Cookies
      • Kentucky Butter Cookies
      • Peanut Butter & Chocolate Chocolate Chip Cookies
      • Nancy's Peanut Butter Cookies
      • Red Velvet Cookies with Cream Cheese
      • Brown Butter Pumpkin Chocolate Chip Cookies
      • Glazed Lemon Cookies
      • Ube brown butter chocolate chip and toffee cookies
      • Monster Chocolate Chip Cookies
      • The Food Lab's Chocolate Chip Cookies Recipe
      • Meyer Lemon White Chocolate Chip Cookies
      • Ruby Chocolate and Cranberry Cookies
      • Brown Butter and Toffee Chocolate Chip Cookies
      • Chocolate Chunk–Pumpkin Seed Cookies
      • Browned Butter Chocolate Chip Cookies
      • Nutella Stuffed Cookies
      • Ruby and White Chocolate Chunk Cookies
      • Pumpkin-Oat Chocolate Chip Cookies
      • Dried Cranberry and Chocolate Cookies
      • Soft Batch Lemon Poppy Seed Cookies
      • Raspberry ChocolateChunk Cookies
      • Lemon Cookies
      • Peanut Butter Oatmeal Chocolate Chip Cookies
      • Double Chocolate Oaty Coconut Salty Thirst Traps
      • Giant Chocolate Chip Cookie
      • Hilton Hotel Chocolate Chip Cookie
    • The Fun Food >
      • Same Day Focaccia
      • Grilled Naan Filled With Herbs And Cheese
      • Parathas
      • Triple Pumpkin Crumb Muffins
      • Pumpkin Cheesecake Swirl Bars
      • Whipped Brown Butter
      • Lemon Olive Oil Cake
      • Brown Butter Carrot Cake
      • Ube Marbled Basque "Burnt" Cheesecake
      • Easy Moisty Brownies
      • Tres Leches Cake with Strawberries
      • Pumpkin Chocolate Chip Muffins
      • Nutella Swirl Pound Cake
      • Cranberry Lemon Curd Tart
      • Lemon Poppy Seed Scones
      • Blueberry Cheesecake
      • Lemon Icebox Pie
      • Tiger Almond Cakes
      • Strawberry Cheesecake Ice Cream
      • Marbled Pumpkin Gingersnap Tart
      • Pumpkin Cheesecake
      • Thai Red Curry Popcorn
      • Raspberry Lemonade Cheesecake Bars
      • Lemon Cheesecake with Lemon Curd
      • Lemon Bundt Cake
      • Cream Cheese-Filled Pumpkin Bread
      • Pumpkin Bread with Salted Maple Butter
      • Dutch Oven Sourdough Bread.
      • Dutch-Oven Jalapeño Cheddar Bread
      • Spicy Palomitas (Popcorn)
      • Rustic Blueberry Cheesecake
      • Basque Cake
      • Chocolate Peanut Butter Pretzel Blondies
      • Peanut Butter Chocolate Chip Toffee Bars
      • Chocolate and Peanut Butter Ice Cream Cake
      • Simple Lemon Tart
      • Meyer Lemon Danish Braid
      • Meyer Lemon Loaf Cake
      • Mexican Popcorn
      • Carrot Cake Cheesecake
      • Icelandic Skyr & Blueberry Cake
      • Mint Chocolate Chip Gelato
      • Red Wine Chocolate Cake
      • Red Velvet Cherry Cake Roll
    • Veggies >
      • Roasted Broccoli with Olive and Almond Pesto
      • Mexican Pickled Onions with Lime Juice
      • Border Pintos
      • Mexican Street Style Cauliflower
      • Roasted Fennel with Parmesan
      • French Flageolet Beans
      • Roasted Beets and Carrots with Goat Cheese Dressing
      • Mexican Street Corn Salad
      • Vegetarian Chorizo Tacos
      • Chipotle Quiona Sweet Potato Tacos with Pomegranate Salsa
      • Thomas Keller's Creamed Pearl Onions
      • Spaghetti Squash & Black Bean Tacos with Queso Fresco From the Smitten Kitchen Cookbook
      • Warm Winter-Vegetable Salad
      • Miznon's Cauliflower
      • Roasted Butternut Squash Casserole
      • Bacon Roasted Roots with Rosemary Honey
      • Summer Squash Gratin
    • Chicken >
      • Coq au Vin Blanc Meatballs
      • Peanut Butter Chicken
      • Chicken and Plum Sauce
      • Tandoori Spiced Chicken Thighs with Herbed Yogurt Sauce
      • Creamy Gochujang Chicken & Bacon Pot Pie
      • Hot Honey Chicken Thighs with Lemon-Oregano Potatoes
      • Cashew Chicken
      • French Chicken Casserole
      • Sichuan Bang Bang Chicken
      • Pollo Asado
      • Sweet-and-Spicy Chicken
      • Kung Pao Chicken
      • Spicy Chicken Stir-Fry With Celery and Peanuts
      • Instant Pot Butter Chicken
      • Stewed Chicken Legs and Thighs with Fresh Herbs and Olives
      • Chicken Satay With Peanut Sauce
      • Simple Chicken Tacos
      • Greek Chicken
      • Cashew Chicken Stir Fry
      • Korean Chicken Bowls
      • Korean Chicken Kabobs
      • Baked Chicken With Potatoes, Cherry Tomatoes and Herbs
      • Jalapeno Dijon Grilled Chicken Thighs
      • Crispy Mustard-Roasted Chicken
      • Coq au Vin in the Instant Pot
      • Caramelized Black Pepper Chicken
      • Chicken Buddha Bowl
      • Greek Avocado Chicken Salad
      • Chicken & Broccoli Quinoa Casserole
      • Pretzel-Crusted Chicken
      • Orzo Chicken Salad With Tarragon Dressing
      • Creamy Dijon Chicken Quinoa
      • Chicken Tikka Masala
      • Cheesy Chicken Quinoa Mexican Bake
    • Meats >
      • Mongolian Beef
      • Shepherd's Pie
      • Filipino Pork Adobo
      • Swedish Meatballs
      • Birria Tacos
      • Pork Adobo Tacos
      • Filet Mignon with Mustard & Mushrooms
      • Pork Adobada
      • Sartù Di Riso
      • Turkey Meat Loaf with Sage Gravy
      • Tri-Tip Steak With Tiger Bite Sauce
      • Pork-and-Ricotta Meatballs in Parmesan Broth
      • Red Wine Braised Short Ribs.
      • Beef Bourguigonne Potpie
      • ​Turkey and Sausage Stuffed Sweet Potatoes
      • Seared Steak with Brussels Sprouts and Almonds
    • Fish >
      • Cajun Honey Butter Salmon
      • Bang Bang Shrimp Tacos
      • Grilled Salmon with Lemon Relish
      • Grilled Glazed Salmon Sandwiches with Bacon
      • Cedar Plank Salmon with Blistered Tomatoes
      • Slow-Baked Salmon with Lemon and Thyme
      • Seared Scallops with Herb-Butter Pan Sauce
    • Noodles >
      • Birria Ramen
      • Thai Coconut Curry Raman
      • Chicken Khao Soi
      • Thai Peanut Chicken Ramen
      • Spicy-Sweet Sambal Pork Noodles
      • Beef & Broccoli with Udon Noodles
      • Crispy Caramelized Pork Ramen Noodle Soup
      • Instant Pot Pho
      • Thai Coconut Curry Noodle Soup
      • Thai Red Curry Noodle Soup
      • Thai Green Curry Chicken Soup
      • Pork Dan Dan Noodles
      • Thai Peanut Chicken Noodles
      • Thai Shrimp Noodles
      • Spicy Peanut Noodles with Chili Garlic Oil
      • Spicy Garlic Butter Noodles
    • Pasta >
      • The Devil's Kiss Pasta
      • Balsamic Mushroom and Sausage Pasta
      • Evan Funke’s Handmade Tagliatelle Pasta
      • Pappardelle al Ragu di Cinghiale
      • Family Spaghetti from The Bear
      • Baked Feta Pasta
      • Cheater Chicken Parmesan Pasta
      • Spaghetti al Limone with Chef Frank Prisinzano
      • Torta di Rigatoni
      • Cheesy Lemony Zucchini Orzo
      • Bolognese
      • Butternut Squash Baked Pasta
      • Cacio e Pepe with Arugula and Lemon
      • Handmade Semolina Pasta
      • Adult Mac & Cheese
      • Lemon Garlic Shrimp Pasta
      • Pasta with Sausage, Basil & Mustard
      • Greek Lasagna (Pastitsio)
      • Spaghetti with Warm Bacon Mushroom Vinaigrette
    • Pizza >
      • Nancy Silverton's Pizza Dough
      • White Mushroom Pizza
      • Roasted Garlic and Artichoke Pizza
      • Beet Pesto Pizza with Kale and Goat Cheese
      • Caramelized Butternut Squash, Crispy Kale & Fontina Pizza
      • Shrimp Pizza with Spicy Peanut Butter Sauce
      • Walnut Pesto Pizza with Coppa and Roma Tomatoes
    • Sandwiches & Paninis >
      • Grilled Ham & Gruyere Cheese Sandwich
      • Carnitas and Apricot Preserve Grilled Cheese Sandwich
      • Feta, Yam & Candied Bacon Panini
      • PB & J with BACON
      • B.L.A.S.T.
      • Squash, Manchego and Balsamic-Onion Grilled Cheese
      • Beet and Arugula Grilled Cheese
      • South West Spicy Chicken Panini
      • Veggie Sandwich
      • Paninis that need attention
    • Burgers >
      • Greek Turkey Burgers with Tzatziki Sauce
      • Chicken Burgers with Red Cabbage and Apple Slaw
      • Turkey Burgers with Goat Cheese and Citrus Glaze
      • Thai Curry Turkey Burgers
      • Chicken Burgers with Rosemary Mayonnaise
      • Truffle Burgers With Truffle Aioli
      • Chicken Ranch Bacon Burgers
      • Peanut Butter, Bourbon Bacon Jam, Pimento Cheese Burgers
      • Asian Turkey Burgers with Sriracha Mayo
      • Black Bean Burgers
    • Bad Ass Bars >
      • Spiced Banana Date Muffins
      • Tony's Peanut Butter Protein Bars
      • Melissa's Kind Bars
      • Sesame-Peanut Bars
      • Trail Mix Granola Bars
      • Aussi Bites
    • Tarts & Galettes >
      • Mushroom Puff Pastry with Goat Cheese
      • French Onion Tart with Bacon
      • Artichoke Tart
      • Zucchini & Goat Cheese Tart
      • Savory Mushroom & Goat Cheese Tart
      • Curried Squash Galette
      • Mushroom and Leek Galette with Gorgonzola
      • Beetroot & Feta Tart
    • Risotto >
      • Mushroom Risotto with Truffle Oil
      • Beet Risotto
    • Appetizers, Salsa & Sauces >
      • Pico de Gallo Verde
      • Salsa de Aguacate
      • 3 Chile Salsa
      • The Duck Salsa
      • Smoky Morita Salsa
      • Homemade Chilli Oil
      • Michoacan Avocado Salsa
      • The "For Everything" Marinade
      • Jalapeno Salsa
      • Mexican Street Corn Dip
      • Chile Pasilla Oaxaqueno Salsa
      • Artichoke Tapenade
      • Salsa Verde
      • Milo's Mom's Salsa
      • Romesco Salsa
      • KC-Style Chipotle BBQ sauce
      • Green Olive Tapenade
      • Rosemary Roasted Cashews
      • Cilantro Chile Almond Dip
      • Cilantro Hummus
  • Rebecca's Page
    • Introducing Rebecca
    • Rebecca's First Vacation
    • Rebecca's Weekend with Bonnie
    • Family Weekend At Bubble Island (Cabo Azul)
    • Rebecca's Summer Weekend
    • Ezy Rollin Rebecca
    • Rebecca's weekend at Crystal Pier
    • Rebecca's GEC
  • Must See Films
  • World Color Challenge
  • Salsa