With my recent attempts to mix up my standard homemade pizza game, I checked out Ken Forkish's The Elements of Pizza cookbook from the library. The first recipe I selected, the 48 to 72-Hour New York Pizza Dough, called for using a food processor to mix/knead the dough, which I was excited to try for a second time.
I reduced the recipe proportions by a third to end up with one dough ball v. three, and found the recipe + techniques really easy to follow. I really appreciated Forkish's directions on how to shape the dough ball in particular, because it resulted in a beautifully shaped dough.
I baked the dough two days after preparing it, and ended up using Forkish's dough-stretching method which I found much easier to use as well as other dough shaping techniques I've used in the past. It did as promised – preserved the rim while ensuring a pretty even dough.
I do think my general pre-baking-dough-before-adding-toppings-method is something I should continue to do because the crust seemed slightly less browned than I otherwise would like? I can probably change this up if we get a baking steel to better conduct heat, but I think for my 15-year old Target-bought stone, a pre-bake will probably help me get the crust I want.
Two other notes – the flavor of this dough was great. I do think though that I'll try adding the KAF pizza dough flavor powder in the future to taste the result. Also, I used the KAF pizza dough blend instead of high-protein bread flour because it's what I had on hand at home.
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