Most pizza recipes i have looked at have a minimal bulk fermentation period: mix, knead, rest a little then, divide and proof. (e.g. robertas: https://cooking.nytimes.com/recipes/1016230-robertas-pizza-dough).
I made the FWSY basic pizza dough this morning and it takes a different tack. Following the pattern of his bread recipes, the recipe has the pizza maker mix, bulk ferment for 6 hours, then divide, shape (as if a boule) and proof for 1 hr.
There are a few basic differences in these recipes:
- roberta's has olive oil and a bit more salt
- FWSY has a long bulk ferment; roberta's has a long proof
- FWSY uses less yeast (1/3rd) and thus a longer rise time: 0.2% vs 0.6%
- FWSY has a higher hydration -- 70% vs 65%
- FWSY has no kneading
FWSY
1000g flour
700g water (90-95F)
20g salt
2g yeast
autolyse, 6 hr bulk ferment with 1 fold, followed by divide, shape as if it were a boule, proof for 30-60 minutes
Roberta's (normalized to 1000g and converted to instant yeast from AD)
1000g Flour (50/50 AP,00)
654g Water
5.6g Yeast (using .85g instant/g of AD yeast)
26g Salt
4g Olive oil
mix, knead, divide, proof for 4 hours room temp or 8 to 24 hours in fridge
I'm interested in hearing about the differences in these recipes and how they affect the pizza. Does bulk ferment before dividing have an impact? Is it recommended? if so why? What affect does olive oil have?
I mostly followed the FWSY recipe this morning hut didn't have time to stick around for a 6 hour bulk ferment so I just divided before heading out to work after a 1 hour bulk ferment. I also used a mixer and developed the gluten quite a bit.
Thanks,
Josh
Since the publication of Mr Forkish's FWSY, he has written another book titled "The Elements of Pizza". This book includes different approaches to making pizza dough based on his travels in Italy and his discussions with people whom he considered to be pizza artists. If you have yet to adhere to one of the procedures you've mentioned, read the new book. It will be worth your time for the knowledge gained.