In episode two of Cooking with Fire, Pitmaster Josh Cary and Chef Tom Jackson talk a bit about the history of wood fired ovens and make some killer pizza from scratch.
- 325g warm water (110 degrees F)
- 5g dry active yeast
- 500g Antimo Caputo "00" flour
- 10g salt
Pour the warm water into the bowl of a stand mixer. Sprinkle the yeast over the water. Add the flour, then the salt. With the mixer fitted with the hook attachment, mix on medium-low until flour is incorporated (1-2 minutes). Once all ingredients are incorporated and a ball is formed, mix 8 minutes.
Transfer to an oiled bowl. Cover with plastic wrap. Let rise until doubled in size.
Turn out onto a floured surface and divide into three portions. Roll each third into a ball, place in an oiled container. Cover. Refrigerate at least half an hour before use.