Fast, but good Pizza dough (1/2 sheet jelly roll pan)

Source:

King Arthur Sesame Pizza

https://www.kingarthurbaking.com/recipes/sesame-crusted-spicy-pizza-recipe
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*Skipping the sesame seeds & using a difference sauce.

We LOVE our pizza sauce recipe from (see "Pizza Sauce" recipe)

Time:

3 hours

*Can make ahead of time.

Refrigerate stretched out dough in sheet pan hours or 1 day in advance.

Dough:

360g   King Arthur Unbleached Bread Flour (3 cups)

8g       salt (1.5 tsp)

3g       yeast (1 tsp)

270g.  water, lukewarm (95°F) (1 cup + 3 Tbsp)

15g     olive oil (1 Tbsp)

Directions:

01. In a large bowl, whisk together the flour, salt, and yeast until well combined.

Add the water and olive oil.

Mix until thoroughly combined and homogenous. 

- Cover the dough and place it in a warm spot (about 70°F to 75°F) for 15 minutes.

02. Give it a bowl fold 01 (see "Bowl Fold" below).

- Cover the dough, set aside for another 15 minutes.

03. Perform bowl fold 02. 

04. After the second bowl fold, cover the dough and allow it to rest for about 60 to 90 minutes.

(Until it’s slightly puffy but not necessarily doubled in size.)

05. Shape the dough:

A. Coat the inside of the 9" x 13" pan (or 1/2 sheet) with 15g (1 Tbsp) of olive oil.

Being sure to oil up the sides of the pan.

Transfer the dough into the pan and turn once to coat in oil. 

B. Gently press and stretch the dough, using your fingertips to dimple the surface and encourage it to cover the entire pan.

If your dough resists, cover it, let it rest for 15 minutes, and try again.

You may have to do this several times... stretch & wait.

(you can try lifting the dough out of the pan and letting gravity help you stretch it evenly)
It will eventually cover the whole pan.

Do not overstretch it, be patient, or you may tear the dough and then you'll have a hole in your pizza.

06. Once dough is shaped, cover the dough and let it rest for an additional 45 to 60 minutes

(Until slightly puffed; there should be some bubbles on the surface and edges, but the dough will not have doubled.)

*In the last 45 minutes of the rise time, preheat the oven to 500°F with a baking stone or steel on the bottom rack.

**While the dough is rising and the oven is preheating, make the sauce.

07. Assemble pizza just before baking.

Whatever you like, but usually - Sauce, Mozzarella cheese, onions, parm cheese, etc.

08. Bake:

A. Lower the oven temperature to 450°F.

Bake the pizza for 20 to 25 minutes.

- until the cheese is bubbling and the bottom and edges of the crust are golden brown (use a spatula to check the bottom).

* If the bottom is brown but the top still seems pale, transfer the pizza to the top rack and bake for 2 to 4 minutes longer.

On the other hand, if the top seems fine but the bottom is not browned to your liking, leave the pizza on the stone/steel for another 2 to 4 minutes.

B. Remove the pizza from the oven and place the pan on a heatproof surface.

Let the pizza cool very briefly, then carefully slide it from the pan to a cooling rack or cutting surface. (This will prevent the crust from becoming soggy.)

Top pizza with basil or red pepper flakes.

Bowl Fold:

Use a wet hand to grab a section of dough from one side, lift it up, then press it down into the middle. Give the bowl a quarter-turn (90°) and repeat 3 to 6 times, until you’ve circled the dough and it has become resistant to stretching.