Our malted pizza mix is the result of exploration with local Whole Wheat Flour and emmer flour, plus Malted Spelt Flour to create the perfect slice. Keep it classic with fresh mozzarella and red sauce or get creative with your favorite topping combination.
Yields 2 x 14-16” pizzas.
- Pizza Mix (all)
- Water (2 cups or ~485g*)
- Active Dry Yeast (1 tsp or ~3g)
- Oil (1 1/2 tbsp or ~15g)
- Salt (3 tsp or ~17g)
*For those used to working with a lower hydration dough or stronger flour, try using 1 4/5 c water or 425g.
Mix: Add water to a large, wide bowl. Dissolve yeast and salt into the water, then add the oil. Add dry mix and combine until you achieve a shaggy mass (see photo). Cover and rest for 10 minutes. Use wet fingers or a rubber scraper to fold the dough over itself repeatedly until the dough looks smooth and glossy. If it starts to tear, cover and rest for 10 more minutes and then continue to fold.
Bulk proof: Cover and proof for 30 minutes, then pull one side of the dough to stretch and fold it 2/3 of the way across the dough package. (Check out this video on the technique.) Repeat for every side. Repeat the process in 30 and again in 60 minutes, then refrigerate the dough overnight. (If you want to use the dough that evening, simply mix the dough early in the morning and pull from the fridge in the afternoon.)
Shape: Prepare baking trays with a generous dusting of coarse flour, cornmeal, or grease with cooking oil. (If you are baking directly on a pizza stone, dust a pizza peel instead.) Remove the dough from the fridge, turn out onto a lightly floured work surface, and divide in half. Gently shape the dough into 2 rounds (refer to this San Francisco Baking Institute video on High Hydration Dough Shaping) and place each round onto a separate prepped tray. Dust the tops with flour and cover loosely to proof until dough doubles in size, 1-2 hours, depending on room temperature.
Bake: Preheat oven to 550F. To shape the pizzas, drizzle a small amount of oil onto the dough, pat down, then dip your fingers in the oil and press into the dough to create a ring about 1” inside the dough edge. Inside that ring dimple the dough with oiled fingers to increase the surface area, carefully lifting and stretching outward as needed. At about a 16” diameter, add toppings and load into oven. After 15 minutes check your pizza: if the crust is puffed and browned but you want more color on the toppings, reduce heat and continue cooking or finish under a broiler. Remove from the oven once the crust is browned and toppings are well-caramelized. Slice and enjoy!
See product nutrition label for ingredients.