This mix from Deer Creek Malthouse incorporates a combination of whole wheat flour, emmer flour, and malted spelt flour. The three flours work together to make a dough that caramelizes well, developing a deep and full-bodied crust as it bakes.
What exactly makes something Malted? Essentially, malting a grain causes means triggering enzymes in the grain that will convert starches to sugars, which in turn give the yeast something to turn into alcohol. Any kind of grain can be malted - soak the grains, let them hang out at room temperature for a few days, then dry them when the sprout (called the "radicle") appears.
This is essential to brewing, but it also creates a great flavor and aroma on its own. Deer Creek grinds up these grains to a fine flour, which is what's present here. In a pinch AP Flour will do just fine for a pizza dough, but the combination of flours here brings out a complexity, bitterness and depth to the dough that contrasts well against a rich & cheesy topping.
Yields 2x 14-16” pizzas
- Dry mix package contents (680 g or 1.5 lbs)
- Water (485 g or 17 oz )
- Active or Instant Dry Yeast ( 3 g or 1 tsp )
- Olive Oil ( 15 g or 1 ½ tbsp )
- Salt ( 17 g or 3 tsp )
Mix: Add water to a bowl wide enough to easily work your hands into. Dissolve yeast and salt into the water, then add the oil. Mix in flour contents from this bag until you achieve a shaggy mass. 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 knead/fold.
Bulk ferment: Transfer dough to a lightly greased bowl or plastic container, cover and rest for 30 minutes. After the first rest, stretch and fold the dough by carefully scooping up one side and pulling it to the opposite side. Rotate the bowl 180 degrees, then repeat from the opposite side. Now rotate 90 degrees and repeat the 180 degree stretch and fold for the last two sides. Repeat the process in 30 and again at 60 minutes, then refrigerate the dough overnight. If you want to use the dough that evening, simply mix your dough early in the morning and pull from the fridge in the afternoon.
Divide: Remove dough from the fridge, turn out onto a lightly floured work surface, and divide in half. Prepare your final baking trays with a generous dusting of coarse flour, semolina, or cornmeal, or grease with cooking oil.
Pre-Shape: Gently form the dough into 2 rounds: Make sure your dough is on a lightly floured surface. With floured hands, quickly lift the left then right edges to the center, dipping your fingers under each edge so you are gripping the lightly floured underside. Repeat with the top and bottom edges, so you end up with a seal in the center and an imperfect square-shaped dough. Next, pull the four corners, one after the other in quick succession, to the center seam, and seal by pinching the dough. Quickly scoop up the round dough, seam side-up, with both hands (lightly floured of course), and flip over onto your prepped baking tray or peel. Dust the tops with flour and cover loosely to proof until they double in size, about 2 hours.
Shape & Bake: Preheat oven to 550F. To shape the pizzas, drizzle a small amount of oil onto the dough, gently pat down to flatten, and use your fingers to create a ring about 1” inside the dough edge. Inside that crust, use oiled fingers to flatten the dough by creating dimples across the entire surface, and carefully lift and stretch outward in thicker areas. At about 16” in diameter, add your toppings and load into oven. After 10 minutes check your pizza: If 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 eat!