Craving delicious, authentic pizza but tired of subpar takeout? Then get ready to elevate your pizza game with this incredible Ken Forkish pizza dough recipe! This recipe, adapted from the renowned baker's techniques, produces a truly exceptional crust – chewy, airy, and bursting with flavor. It’s easier than you think to achieve professional-quality pizza at home, and this recipe is the key. Whether you're a seasoned home cook or just starting your culinary journey, this easy recipe will become your new go-to for quick dinner ideas and healthy meals.
Ingredients:
- 500g (4 cups) strong bread flour (or a mix of bread and all-purpose flour)
- 350g (1 ½ cups + 2 tbsp) lukewarm water (around 75-80°F)
- 10g (2 tsp) fine sea salt
- 5g (1 tsp) instant or active dry yeast
Instructions:
Step 1: Mixing the Dough
In a large bowl, combine the lukewarm water and yeast. Gently stir until the yeast is dissolved. Add the flour and salt all at once, then mix with your hands, a wooden spoon, or a stand mixer fitted with a dough hook until a shaggy dough forms.
Step 2: Bulk Fermentation
This step is crucial for flavor development. Cover the bowl with plastic wrap and let the dough rest at room temperature for at least 4 hours, or up to 8. During this time, the dough will slowly rise. You should see a noticeable increase in volume and bubbles forming on the surface.
Step 3: Shaping the Dough
Gently turn the dough out onto a lightly floured surface. Divide the dough into two equal pieces. Shape each piece into a smooth ball.
Step 4: Cold Proofing (optional but recommended):
Place the dough balls in lightly oiled containers, cover, and refrigerate for at least 12 hours, or up to 3 days. This cold fermentation step helps to develop even more flavor and makes the dough easier to work with.
Step 5: Preparing the Pizza
About 30 minutes before you're ready to bake, remove the dough from the refrigerator (if cold-proofed). Lightly flour a work surface. Gently stretch or roll out each dough ball into your desired pizza shape. Don’t worry about perfection; a rustic look is perfectly acceptable!
Step 6: Tossing and Baking
Preheat your oven to its highest setting (ideally 500°F or higher, with a pizza stone preheated inside). Transfer the stretched dough to a pizza peel or baking sheet dusted with cornmeal (this prevents sticking). Top with your favorite pizza sauce, cheese, and toppings. Carefully slide the pizza onto the hot pizza stone.
Bake for 8-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Tips for Success:
- Water Temperature: Use a thermometer to ensure your water is the correct temperature. Too hot, and you’ll kill the yeast; too cold, and the yeast won't activate properly.
- Flour Type: Using bread flour will result in a chewier crust.
- Don't Overwork the Dough: Overkneading can lead to a tough crust. Mix until just combined and trust the fermentation process to do the rest.
- High Heat is Key: The high oven temperature is essential for getting a crispy crust.
Variations:
- Whole Wheat Pizza: Substitute up to 50% of the bread flour with whole wheat flour for added nutrition and a nuttier flavor.
- Herbed Crust: Add 1-2 tablespoons of fresh herbs like rosemary or oregano to the dough for an aromatic twist.
- Garlic Pizza Dough: Mix in 1-2 cloves of minced garlic along with the salt.
Nutritional Information (per serving, approximate):
This will vary depending on toppings. A basic cheese pizza made with this dough will have roughly:
- Calories: 300-400
- Fat: 10-15g
- Protein: 10-15g
- Carbohydrates: 40-50g
This Ken Forkish pizza dough recipe is a fantastic way to enjoy delicious homemade pizza. It's a delicious dish perfect for family gatherings or a simple weeknight meal. The results will impress even the most discerning pizza aficionado! Enjoy!