A pizza that flies through the air!
Bucking the Sun Pizza
- 2 pinches of dry yeast
- 368 g. (1-2/3 c) warm water
- 525 g. (3-1/2 c) Bucking the Sun flour
- 15 g (1-1/2 tbsp) sea salt
- olive oil
- medium-coarse cornmeal (we like blue corn or rainbow cornmeal)
- In a large bowl, dissolve yeast in warm water. Levain works nicely in lieu of dry yeast, stirring until mixed into the water.
- In another bowl, combine Bucking the Sun flour and salt.
- Add the dry ingredients to the bowl of water and yeast. Mix dry into wet until just combined and forming a sticky ball.
- Lightly oil the side of the bowl and ball of dough. Cover. Rest for 2-4 hours at room temperature.
- When the dough starts to grow (the first sign of fermentation), fold 4 times. To do this, pick up the dough and gently shake it into a rectangular shape. Fold the rectangle in half–will be approximately a square. The dough will be sticky, but beginning to firm and tighten. Turn the dough so that one folded edge is now the top of your square and shake into a rectangle again. Turn and repeat. Don’t worry if it’s a messy process–the important part is to stretch and fold. Return the dough to the oiled bowl, cover and refrigerate for 24 hours.
- In the morning–or about 8-10 hours before you want to bake, gently roll the dough onto a floured surface. Cut into 4 equal pieces. Working one ball at a time, tuck the corners into the middle of the ball, turn over, and drag the ball across a slightly floured hard surface to form a medium tight ball. Ken Forkish’s video is helpful.
- Place the balls into a lightly floured, shallow container. Foil or parchment paper placed in between each ball will prevent them from sticking. Cover and refrigerate.
- Remove to room temperature 3-4 hours before baking.
- 1 hour before baking, pre-heat a pizza stone in the oven (or grill) at the highest setting: 500°+++. The hotter the better for a good crust!
- Assemble your pizza without overburdening it. You may wish to do a pre-bake with only pizza sauce for 2-5 minutes (just until that the pizza is firm enough to remove from the oven), and then finish assembling the pizza and bake.
- Bake at the highest heat possible until the edges are deep brown.
Yield: 4 10-inch pizzas
Difficulty: Takes some learning, but it’s well worth the journey.
Find more recipes at www.conservationgrains.com