Ingredients:
- 484g Regen All Purpose Flour
- 300g (652% hydration) Water
- 20g (3%) Salt
- Fresh Yeast: 0.6g
- Handful of grated mozzarella
Rich’s Regen Pizza Sarnies Dough Recipe
Buy the flour:
Rich’s Regen Pizza Sarnies Dough Recipe
Rich "dough_and_behold" Payne has shared this fantastic Regenerative Pizza Dough recipe, made using our Regenerative All Purpose White Flour. You can use this recipe with Rich's accompanying Black Dahl & Creme Fraiche Pizza Sarnie Recipe for a fantastic filling, or stuff with anything else that takes your fancy! Happy baking!
- Baker: Rich Payne / Dough & Behold
- IG: @dough_and_behold
- Makes: 4 x 200g dough balls
- Prep time: 20 hours based on method below.
- Bake time: 60-90 seconds @400°c in an Ooni pizza oven
- Flour used: Cotswold Regenerative All Purpose Flour
Rich’s Regen Pizza Dough Method:
This recipe is specific to these timings and temperatures.
20 hours at room temp (RT) 20°c (Start mixing at 5pm the day before, to bake at 1pm the following day - 20hrs in total)
- First off, add 90% of your water to the bowl
- Crumble all your Fresh yeast into the bowl (Or dried yeast) and mix in.
- Add all your flour to the bowl
- Turn you mixer on to a slow mixing speed and wait for the ingredients to combine and mix until there are no dry bits.
- Once there are no dry bits of flour, cover the bowl and let it rest for 30-45mins. This allows the dough to absorb the water properly and let the gluten begin to develop. ⁃ After around 45 mins, add all your salt into the mixer and the remaining 10% water. ⁃ Mix at a slow speed to start with while to salt and water is mixed in, and then increase the speed a little for a two - three minutes. When it looks like the dough is becoming smooth, stop the mixer and let the dough rest for about 10 mins.
- After 10 mins, give the dough another mix for two minutes, then empty it out of the mixer onto a clean work surface and shape into a large ball, cover and let it rest of 10 mins. ⁃ After 10 mins give the dough ball a few folds, shaping it into itself and reshape into a tight ball. You can use a dough scraper to kind of push it along your work surface to develop surface tension so you end up with a nice, tight, smooth dough ball.
- Place this Dough ball in a lightly oiled container with a lib.
- Leave out at room temp overnight to bulk prove. (15hrs)
- At 8am the next morning, empty the dough from your container out onto a work surface and divide it into 4 x 200g dough balls.
- Weigh the doughballs to make sure they are all even weights.
- To shape the dough ball grab it in one hand and fold it into itself a few times to make a tight, smooth ball.
- Once you are happy your dough balls have enough surface tension place them into either a small dough tray, or for best results at home, I oil an individual breakfast bowl and place the Dough ball inside and cover it with cling film (or even better you can get silicon covers online that mean you use less cling film plastic).
- Once your balls are in the bowls and covered, leave them out at room temp for another 5 hours and you are ready to bake. (You can ball up the night before you go to bed if you want to give your dough balls even longer time to rest). Both methods work well.
Cooking & Assembling the Pizza Sarnies:
- Open out your dough ball and stretch it to around 10 inches.
- Drizzle a little olive oil on top.
- Add a small amount of mozzarella.
- Grab the top end of the pizza dough and fold it over / pull it towards the front, so you have a half moon shape.
- Place upon a pizza peel and launch into your pizza oven (oven should be around 400ºC) - watch your Sarnie as it puffs up in the oven (around 60 secs).
- When your Sarnie is all puffed up, rotate it 180º for 20-30 secs to give the other side an even bake.
- Remove the Sarnie from the oven and place on a clean work surface.
- Carefully open the sandwich, it will be hot and steam will come out, so you can use oven gloves if you’d prefer.
- Once the Sarnie is open, fill with your chosen fillings and enjoy! Try it with my Black Dahl & Creme Fraiche Pizza Sarnie Recipe here.
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