Momma Jane's
Our take on Louisville's most well known pizza. Vine ripe fresh sweet tomato sauce, whole milk mozz, large rimmed airy crust for dipping.
Dough Formula
- High Gluten Flour (13-14%) 100% 375g
- Water (65°) 56% 210g
- Instant Yeast 0.025% 0.5g
- Sea Salt 1.5% 5.5g
- Veg Oil 7.2% 27g
- Sugar 4% 15g
Instructions
- Dissolve salt and sugar in the water in the mixer bowl of a stand mixer.
- With the flat paddle attachment on low, add the oil and mix for 30 seconds on stir.
- Gradually add flour until all is roughly incorporated and the dough pulls away from the sides; about a minute or two.
- Scrape the dough off of the paddle (it will be shaggy and on the sticky side). Replace the paddle with the hook.
- Knead the dough on low for about 1-2 minutes.
- Sprinkle the yeast over the dough, and knead at speed 2 for about 5-6 minutes. At the end of that time, the dough will be sticky and soft.
- Pull from hook and turn out onto a clean surface. Without adding any additional bench flour, hand knead for 1 minute. The stickiness will have disappeared and the dough will be smooth, soft, and supple.
- The finished dough should be a bit over 595g (21oz) and the temperature within the range of 80-85 degrees F.
- Lightly oil a bowl and the dough ball. Put in fridge for 15 min uncovered. Cover and store for at least 18 hours and up to 76 hours. 48 hours is the sweet spot.
- When ready to cook remove and set at room temp for 1.5 hours before pushing out into a 14in pie.
- Cook on a sheet/screen/disk or stone at 500° for 7-8 minutes.