COLD PROOF PIZZA DOUGH RECIPE RECIPES

Steps:

• 1. For the dough, combine ingredients in a stand mixer with the dough attachment. Knead until a smooth dough forms. Divide it into 4 equal pieces and transfer to individual plastic containers of 2 cups' capacity with airtight lids. Place in fridge for 3 days to proof slowly. If you prefer not to cold-proof the dough, you can allow it to proof at room temperature for about 1 hour. 

  2. Cut tomatoes in half and grate the cut side on a box grater, discarding the skin. 

  3. Remove the dough from the fridge about 30 minutes before dinner. Using your fingers, press one piece of dough out on a piece of baking paper to about the same size as a heavy frying pan that can fit in the oven (a 26cm frying pan is a good size). Push from the centre out to create a thick crust on the pizza. Rub a cut garlic clove over the dough and place a few garlic slices on top. Spread a little grated tomato (you'll add more later) over the centre of the pizza dough, avoiding the crust. Drizzle everything with about 2 tablespoons of olive oil and season generously with salt. Repeat for the remaining pieces of dough.

  4. Heat your oven's overhead grill as high as it can go. Heat the frying pan over high heat on your stove top until very hot. Pick up the paper and drop it together with the pizza onto the frying pan and transfer to the oven. Cook for about 4 minutes, until the pizza is cooked through and risen. Remove from the oven, spread more tomato on top, add a few anchovies, drizzle with more olive oil, then serve.

  Adam's tip Cold-proofing takes time but no additional effort and the slow development of yeast produces a better flavour. It's important to portion the dough before proofing so your pizza will trap more carbon dioxide for a lighter result.

  Also try Adam Liaw's pizza doughnuts

  This recipe will appear in Sunday Life magazine on Sunday, February 13.

Steps:

• (9:00 a.m.)Add the ingredients to a mixing bowl or stand mixer. Mix until medium development (the dough should be smooth, but still a little shaggy, and elastic. Transfer the dough to a bulk fermentation container and cover.
• (9:15 a.m. to 11:45 a.m.)This dough will need 3 sets of stretch and folds during bulk fermentation, at 30-minute intervals.
• (Overnight, 11:45 am to 11:00 a.m.)Remove the dough from the bulk fermentation bowl and lightly oil the interior with olive oil. Tighten the dough on the counter into a ball and transfer back to the oiled bowl, seam side down. Cover the bowl and transfer to the refrigerator overnight.
• (11:00 a.m.)Divide the dough into two 290g pieces. Shape the dough into a very tight ball with no seam on the bottom. Transfer to a pizza dough tray or baking sheet and cover.
• (11:30 a.m. to 5:30 p.m.)Proof the dough out on the counter at around 75°F (23°C) for 5-6 hours. When fully proofed, the dough will have relaxed outward and be soft to the touch. If using the dough soon, preheat your oven, alternatively, you can place the dough back into the fridge until the next day.
• (5:30 p.m.)Preheat your oven with Baking Steel inside, one or two rungs from the top, to 550°F (285°C). Shape a dough piece into a large circle on a piece of parchment paper. Switch oven to Broiler setting, top your pizza dough, and slide the dough onto the Baking Steel. Spritz the inside of the oven a few times with a handheld water sprayer. Bake for 1.5-2 minutes with the broiler on, then turn the oven back to Bake setting at 550°F (285°C). After 1 minute, rotate the pizza in the oven. Bake for another 4-5 minutes until done to your liking. Repeat for the other piece of dough.