Can you make Healthy Pizza that actually tastes good? Feat @bingingwithbabish ​

By Ethan Chlebowski · 180 min

Ingredients

Instructions

1. Put the flours, water, yeast and salt in a bowl and mix until no dry flour remains, about 2 minutes. If kneading by hand, cover and rest 15 minutes, then knead until smooth and it passes the windowpane test. Rest 15 minutes.
2. Cover and cold-ferment in the fridge for 24 to 120 hours (1 to 5 days). If baking the same day, do three rounds of stretch and folds, resting 30 minutes between rounds.
3. At least 2 hours before baking, divide the dough into 5 pieces of about 185 g each, shape into tight balls, and let them rise under a cover until doubled.
4. When almost doubled (about 2 hours), stretch each ball into an oval about 12 inches long and 6 inches wide.
5. In a standard home oven, preheat to the highest setting (500 to 550°F). Top the shaped dough, place it on an aluminum baking screen and bake for 4 to 8 minutes, until evenly browned and crisp.
6. In a pizza oven with a stone, preheat to 600 or 650°F. Top the dough on a floured peel (or bake it plain and top after), slide it in and bake until browned and crisp, turning halfway through.
7. Let cool briefly before slicing.

Summarized from Ethan Chlebowski's video. Watch it for the details.

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