Posted by: jackslife | April 23, 2009

Farming Pizza

The Atlantic Food Channel has a cool article up about the Yale Campus garden, where they make delicious pizza in a brick oven from the produce in the garden.  I wish I was smart enought to go to Yale.

Check out the recipe for pizza dough from the article –

Yale Farm Pizza Dough

Basic Proportions: these makes four 7-oz balls or three 10-oz balls of dough, enough for about four hungry people. Memorize and scale the recipe to whatever you need:

• 500 Grams Flour
• 300 Grams Water
• 10 grams Salt
• ¼ teaspoon Yeast


1) Measure water (preferably warm), and add yeast, to rejuvenate; let it sit for about 3 minutes.
2) Mix flour and salt thoroughly
3) Add water/yeast to flour/salt. Mix for 10 minutes to complete wetness.
4) Cover and let rest for 10 minutes.
5) Flour tabletop. Knead well on counter to perfect homogenization. (This will take about 10 minutes)
6) Using doughscraper, quickly divide dough into 7 or 10 oz clumps. Cover.
7) With lightly floured hands, shape dough into balls (see shaping technique below) and replace in floured tray.
8) Let dough rise covered for 2-4 hours in a warm place.

Shaping Technique:

• Take a relaxed 10 oz heap of dough and press it flat using the heel of your palm. Then, gently stretch it in the longest direction.
• Starting from one end, carefully and tightly roll up the dough like a joint.
• Orient the dough lengthwise away from you with the crease upwards, and press it flat again. Gently stretch again, and gently roll again.
• Repeat for a third roll. By this time, stretching should be very difficult and you may notice surface shearing. Minimize this. On the third and final roll, tuck the corners in at the very end.
• To shape into a ball, place one curvaceous left-hand firmly on the tabletop and around the left side of the dough. Using the edge of your other hand, tuck the edge underneath while spinning the dough. This takes practice.
• Place in tray with the tucked side downwards.


• If the dough is tearing on your second rolling, don’t roll again. You’re done.
• Knead more if necessary. You’re done if you pinch and there are no “tumors.”
• More salt = good.
• If not in a warm place (>60 F), the dough will not rise.


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