m'pizza dough

And there came a day, a day unlike any other, when Earth's tastiest ingredients united against a terrible hunger. On that day...m'pizza dough was made. The dough came out awesome and credit is due to The Mozza Cookbook recipe and my new mixer found in my parents garage still in the box. The last picture shows how it was easy to knead, roll and toss with no tears. The recipe and process:

- 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
- 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


In a bowl, I mixed 15oz of water with the yeast. I then added 13oz of the bread flour along with the wheat germ and rye flour. I let the stirred ingredients sit for about 1 1/2 hours at room temperature with plastic wrap over the bowl. Next, I uncovered and added the remaining water and flour as well as the barley malt. Once completed, I set the bowl under the mixer at low speed for 2 minutes. I then added the salt and mixed in my new mixer at medium speed for 6-8 minutes or until the dough started to pull away from the bowl. More flour needed to be added for the dough to pull away.

I turned the dough out of the mixer and set it in a lightly oiled, covered bowl to rest/rise for 45 minutes. When time is up, I turned the dough out onto a lightly floured workstation and divided it into 4 dough balls (although recipe calls for 6.) I kneaded and added flour when necessary.

Although the recipe continued to prep the dough for baking immediately after making, I packed the balls in Ziplocs and saved for another evening. 4 pizzas was not in the cards that night.