Pizza Today - August 2019 - 35

much character, color and longevity on your
counter. It is from the lake region in Northern Italy
and is known for its airy interior and crunchy crust.
The wet dough is a challenge for heavy-handed
newcomers to baking but you'll know it was well
worth it after that first bite. The perfect sandwich
for ciabatta is fresh mozzarella, tomato, basil and
lots of extra virgin olive oil.
5 cups high-gluten flour
8 ounce room temperature pizza dough
ball, preferably 48 hours old
3 1/2 cups warm water (70 to 75 degrees)
1 1/2 teaspoons yeast
1 1/2 teaspoons salt
2 teaspoons extra virgin olive oil
Equipment needed: Large mixing bowl,
plastic dough scraper, extra flour for dusting, half sheet pan and baker's parchment.
Place the warm water into the mixing
bowl. Cut the pâte fermentée into small
chunks the size of nickels and immerse in
the water. Mix with your hands to break up
the chunks.
Once the old dough is incorporated into

the water, add the flour, salt, yeast and
extra virgin olive oil and mix with your
hand for 10 minutes. If you are using a
stand mixer, mix on low for 10 minutes.
Remember that this dough is more hydrated
than the usual pizza dough so you will
have to use a wet dough scraper to keep it
together.
Once mixed, Place plastic wrap over the
bowl and write the time on the plastic. Let
the dough rest at room temperature for 1.5
hours.
After the initial rest, wet your hands and
dough scraper and gently reach under the
dough and folding the dough over into the
center while turning the bowl. Continue for
10 folds and recover with plastic. Every
15 minutes repeat this fold for 2 to 3 more
times to fortify the structure of this dough
while taking care not to disturb the fragile
structure. After the last fold, cover with flour
and let sit covered with plastic wrap for
4.5 hours.
Pre-heat oven to 500 F after 4 hours of
rest.
After this secondary rest, the dough will

be very airy and delicate. Gently pour the
dough on the table using a plastic scraper
to loosen the dough from the bowl. Once
the dough is on the table, dust heavily
with flour and try to form a rectangle from
which you will cut 3 ciabatta measuring
approximately 15 inches long. (you may
cut smaller ciabatta also. Don't worry
about the shape of the ciabatta. Your most
important job is to not disturb the structure and large alveoli or cells that have
formed.)
Using the scraper, cut through the loose
dough and flip or dust flour on to the
sticky cuts. Flour your hands and gently
push your fingers all the way under each
ciabatta from each side and gently transfer
to the parchment covered tray.
Leave on the tray for one last proof for
15 minutes.
Place the tray in the oven for 25 to 30
minutes or until the crust is golden brown. n
JOHN GUTEKANST owns

in Athens, Ohio.

Avalanche Pizza


http://hotrocksoven.com/ http://hotrocksoven.com/

Pizza Today - August 2019

Table of Contents for the Digital Edition of Pizza Today - August 2019

Pizza Today - August 2019
Commentary
Contributors
Expo Spotlight
@ Pizza Today
Conversation
Man on the Street
Tony’s Trending Recipe
Knead to Know
Destinations
Supply Alternatives
Baked Goods
Pizza Toppings: Mortadella
Seasonal Pastas
Artificial Intelligence
In-House Delivery vs. Third Party
Pizza & Pasta Northeast Preview
Pizza Today on the Road: Goremade, Columbus, Oh
Pizza Today on the Road: Park Street Pizza
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Mike’s Monthly Tip
Pizza Today - August 2019 - CT1
Pizza Today - August 2019 - CT2
Pizza Today - August 2019 - Pizza Today - August 2019
Pizza Today - August 2019 - Cover2
Pizza Today - August 2019 - Commentary
Pizza Today - August 2019 - 4
Pizza Today - August 2019 - 5
Pizza Today - August 2019 - 6
Pizza Today - August 2019 - 7
Pizza Today - August 2019 - Contributors
Pizza Today - August 2019 - 9
Pizza Today - August 2019 - Expo Spotlight
Pizza Today - August 2019 - 11
Pizza Today - August 2019 - @ Pizza Today
Pizza Today - August 2019 - 13
Pizza Today - August 2019 - Conversation
Pizza Today - August 2019 - 15
Pizza Today - August 2019 - Man on the Street
Pizza Today - August 2019 - 17
Pizza Today - August 2019 - Tony’s Trending Recipe
Pizza Today - August 2019 - 19
Pizza Today - August 2019 - Knead to Know
Pizza Today - August 2019 - 21
Pizza Today - August 2019 - 22
Pizza Today - August 2019 - 23
Pizza Today - August 2019 - Destinations
Pizza Today - August 2019 - 25
Pizza Today - August 2019 - Supply Alternatives
Pizza Today - August 2019 - 27
Pizza Today - August 2019 - 28
Pizza Today - August 2019 - 29
Pizza Today - August 2019 - 30
Pizza Today - August 2019 - 31
Pizza Today - August 2019 - Baked Goods
Pizza Today - August 2019 - 33
Pizza Today - August 2019 - 34
Pizza Today - August 2019 - CT3
Pizza Today - August 2019 - CT4
Pizza Today - August 2019 - 35
Pizza Today - August 2019 - Pizza Toppings: Mortadella
Pizza Today - August 2019 - 37
Pizza Today - August 2019 - Seasonal Pastas
Pizza Today - August 2019 - 39
Pizza Today - August 2019 - Artificial Intelligence
Pizza Today - August 2019 - 41
Pizza Today - August 2019 - 42
Pizza Today - August 2019 - 43
Pizza Today - August 2019 - In-House Delivery vs. Third Party
Pizza Today - August 2019 - 45
Pizza Today - August 2019 - 46
Pizza Today - August 2019 - 47
Pizza Today - August 2019 - Pizza & Pasta Northeast Preview
Pizza Today - August 2019 - 49
Pizza Today - August 2019 - 50
Pizza Today - August 2019 - 51
Pizza Today - August 2019 - Pizza Today on the Road: Goremade, Columbus, Oh
Pizza Today - August 2019 - 53
Pizza Today - August 2019 - 54
Pizza Today - August 2019 - 55
Pizza Today - August 2019 - Pizza Today on the Road: Park Street Pizza
Pizza Today - August 2019 - 57
Pizza Today - August 2019 - 58
Pizza Today - August 2019 - 59
Pizza Today - August 2019 - 60
Pizza Today - August 2019 - 61
Pizza Today - August 2019 - 62
Pizza Today - August 2019 - 63
Pizza Today - August 2019 - Product Showcase
Pizza Today - August 2019 - 65
Pizza Today - August 2019 - Pizza Today Yellow Pages
Pizza Today - August 2019 - 67
Pizza Today - August 2019 - 68
Pizza Today - August 2019 - 69
Pizza Today - August 2019 - 70
Pizza Today - August 2019 - 71
Pizza Today - August 2019 - The Marketplace
Pizza Today - August 2019 - 73
Pizza Today - August 2019 - 74
Pizza Today - August 2019 - 75
Pizza Today - August 2019 - 76
Pizza Today - August 2019 - 77
Pizza Today - August 2019 - 78
Pizza Today - August 2019 - 79
Pizza Today - August 2019 - 80
Pizza Today - August 2019 - Reader’s Resource
Pizza Today - August 2019 - Mike’s Monthly Tip
Pizza Today - August 2019 - Cover3
Pizza Today - August 2019 - Cover4
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