Ingredients:
- Flour: 654g Cotswold Pizza Flour
- Water: 425g (65% hydration)
- Salt: 20g (3%)
- Fresh Yeast: 0.64g (Instant Dried Yeast 0.3g)
Salted Crust Summer Pizza Recipe
Salted Crust Summer Pizza Recipe
Salted Crust Summer Pizza Recipe
Our Pizza Ambassador, Rich Payne (@dough_and_behold), is back with another fantastic Summer Salted Crust Pizza recipe for you to try at home!
- Baker: Rich Payne / Dough & Behold
- IG: @dough_and_behold
- Makes: 4 x 275g dough balls
- Prep time: 20 hours based on the method below
- Bake time: 4-5mins on low flame or 350°C in an Ooni pizza oven
- Flours used: Cotswold Pizza Flour
Salted Crust Summer Pizza Dough Method:
This recipe is specific to these timings and temperatures:
20 hours at room temp (RT) 21°C (start mixing at 5pm the day before, to bake at 1pm the following day - 20hrs in total).
- First off add all your flour into a mixing bowl (using food mixer).
- Add 80% of your water to the bowl.
- Crumble all your Fresh yeast into the bowl (or dried yeast).
- Turn you mixer on to a slow mixing speed and wait for the ingredients to combine and mix until there are no dry bits. Add a little bit more water (but not all of it) whilst this mixes.
- 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 all of the remaining 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 minute or two. 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 a minute. If at the end of this your dough feels nice and smooth, then take it out of the mixer.
- If the dough still looks a bit lumpy, let it rest and repeat this process one or two more times until you are happy. You will notice how the dough becomes smoother as you let it rest.
- Once happy with your dough, place it onto a clean work surface and gently shape it into a 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 lid.
- Leave out at room temp overnight to bulk prove (15hrs).
- At 8am the next working, empty the dough from your container out onto a work surface and divide it into 4 x 275g 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 and 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.
Making the Summer Salted Crust Pizza
Open out your dough ball and stretch it to around 10inches, then:
- Add a swirl of Olive Oil to your pizza base.
- Grate on a little Parmesan.
- Add sliced mozzarella.
- Finely chop some mini asparagus shoots.
- Finely chop some mini courgettes and mix in a bowl with crushed smoked garlic and olive oil (you can prep these in advance so they can marinate and become extra garlicky).
- Add a handful of these asparagus and mini marinated courgettes to the pizza.
- Grab a ball of Buffalo mozzarella, tear it into pieces and add to the pizza.
- Sprinkle on some Calabrian chilli flakes.
- Add some olive oil to a small bowl, grab a pastry brush and gently brush your pizza crusts with the olive oil until they are all covered. Try not to get too much oil onto the pizza base as it will cause the base to stick when you launch it.
- Grab some Malden Chilli Salt flakes (or any salt flakes you prefer) and sprinkle these over your oiled crusts so they stick to them. Trust me, these make your crusts so crispy and tasty!
- Then slide your pizza onto a pizza peel, give it a little shimmy to check it's not going to stick, then reshape your pizza into a nice round shape on the peel and launch it into your pizza oven.
- You want your pizza oven temp to be around 350ºC or on low flame. Wait for your crusts to puff up and begin to turn golden, give your pizza a few turns in the oven to get a nice even bake. When your crust is nice and golden (around 5 mins) remove it from the oven and place on a wire rack to cool.
- Whilst the pizza is cooling, slice some fresh and delicious cherry tomatoes (I use @iowtomatoes) and place 8-10 slices evenly on top of your pizza (you can add as many as you like here really, it’s up to you).
- Garnish with a few sprigs of Thyme leaves, slice and serve.
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