If you refrigerated the dough balls, let them come to room temperature for an hour while you preheat the oven and prepare your toppings. Make pizza: Without refrigeration, the dough balls can be used anytime in the 4 hours following the second fermentation.
Alternatively, you can rest the dough balls for 4 hours at room temperature, and then refrigerate to hold for up to the next evening. Lightly flour the tops and cover airtight with plastic wrap, and let rest at room temperature for 6 hours for the second fermentation. Second fermentation: Place the dough balls on lightly floured dinner plates or a baking sheet, leaving space between them to allow for expansion. Shape each piece of dough into a medium-tight round, working gently and being careful not to tear the dough. Use your scale to get evenly sized dough balls. Dust the entire top of the dough with flour, then cut it into 3 or 5 equal-sized pieces, depending on the style of pizza. With your hands still floured, pick up the dough and ease it back down onto the work surface in a somewhat even shape. With floured hands, gently ease the dough out of the tub. Shape the dough: Moderately flour a work surface about 2 feet wide. This timeline is flexible, so if you need to do this after 1 hour or 1-1/2 hours, don’t stress, just make up your dough balls a little early and add the difference in time to the next stage. Hold the dough for 2 hours at room temperature (assuming 70 to 74 degrees) for the first rise. Place the dough ball seam side down in the lightly oiled dough tub.
#Ken forkish pizza skin#
The skin of the dough should be very smooth. Knead and rise: Let the dough rest for 20 minutes, then knead it on a work surface with a very light dusting of flour for about 30 seconds to 1 minute.
The target dough temperature at the end of the mix is 80 degrees use your probe thermometer to check it. Continue for just 30 seconds to 1 minute. Then fold the dough back into a unified mass. With your other hand, turn the tub while you’re mixing to give your active hand a good angle of attack. Do this repeatedly, working through the entire mass of dough. Then using a pincerlike grip with your thumb and forefinger, squeeze big chunks of dough, tightening your grip to cut through the dough. Mix the dough: Mix by hand, first by stirring your hand around inside the dough tub to integrate the flour, water, salt, and yeast into a single mass of dough. Add 500 grams of flour to the water-salt-yeast mixture.
Add the yeast to the water, let it rest there for a minute to hydrate, then swish it around until it’s dissolved. Measure 0.3 gram (about 1/3 of 1/4 teaspoon) of instant dried yeast. Measure 15 grams of fine sea salt, add it to the water, and stir or swish it around in the tub until it is dis- solved. Measure and combine the ingredients: Using your digital scale, measure 350 grams of 90 to 95 degree water into your 6-quart dough tub. For next-day pizza, refrigerate the dough balls 4 hours after they are made up, then leave them out at room temperature for 1 hour before making pizza. Sample schedule: Mix the dough at 9 a.m., knead it at 9:20 a.m., shape it into dough balls at 11 a.m., make pizza between 5 p.m. Hold time for use at room temperature: 4 hours, or refrigerate to extend the use until the next evening. Divide, shape and cover dough: 10 minutes.
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