Pizza Bread
Ingredients: lukewarm water, dry yeast, sugar, kosher salt, bread flour · 240 min cook time · 945kcal · ~₩4,950
Ingredients
473ml lukewarm water, 1packet dry yeast, 1teaspoon sugar, 2teaspoons kosher salt, 500g bread flour, 50ml olive oil, 10g garlic powder, 5g pepper
Instructions
1. In a mixing bowl, combine 2 cups (473ml) of lukewarm water, 1 teaspoon of sugar, and 1 packet (2-3 teaspoons) of dry yeast. Stir and let the yeast rehydrate and bloom for a few minutes.
2. Add 2 teaspoons of kosher salt to the bowl. Gradually add bread flour, stirring with a spoon until you can no longer easily stir it in. Do not add olive oil to the dough at this stage.
3. Cover the bowl with a damp towel and let it rest for about 15 minutes to allow the flour particles to hydrate.
4. After 15 minutes, the dough will be stickier. Add a little more flour, stirring in as much as you can with the spoon until it's difficult to stir.
5. Cover the bowl again and let the dough rise for about 2 hours for the first bulk fermentation.
6. After 2 hours, deflate the dough using the spoon and fold it over on itself. This develops the gluten network and redistributes the yeast.
7. Cover the dough and let it ferment for another 1-2 hours for a second bulk fermentation.
8. Repeat the deflating and folding process. If time allows, cover and ferment for a third or even fourth hour.
9. Once ready, tear the dough roughly in half. Oil a second bowl and transfer one dough half into it. Flip the dough around to ensure it's completely covered in oil.
10. Cover the oiled dough and place it in the fridge. It can be baked after a 30-minute rest, the next day, or up to a week later. The flavor develops further with longer refrigeration.
11. When ready to bake, preheat your oven to maximum temperature (500°F / 260°C) with a pizza steel or baking stone inside for at least 20 minutes.
12. Gently peel the dough from the bottom of the bowl, being careful not to collapse the honeycomb structure. The bottom of the dough will become the top of your bread.
13. Drizzle more olive oil on top of the dough, filling each of the little chambers. Sprinkle generously with garlic powder, salt, and pepper.
14. Carefully transfer the dough onto the hot pizza steel or baking stone in the oven, allowing it to naturally stretch out. Bake for at most 10 minutes, or until the garlic powder starts to brown.
15. Remove the bread from the oven and let it cool on a cooling rack or directly on your stovetop.
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