The Urban Slicer "Wet AF" 50/50 Hybrid Crust
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The Urban Slicer "Wet AF" 50/50 Hybrid Crust
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
Italian
Author
Matt Frampton
This combines the Neapolitan and Epic Deep Dish mixes for a high-hydration dough that delivers ultimate crunch and chew. It's a "Pizza Obsessive" favorite. It works great for Sicilian and Detroit style pizzas as well as making a wonderful Focaccia. IMPORTANT: this is a VERY wet dough. That is normal. It takes a little practice, but you can do it! You'll be a pro after just the first time you do it.
You will need to plan a little more time for this one, for best results. Prepping the day before is best. You can do this all same day, but start it very early in the day and let it have a good 8-10 hours of rise time for best results. This is one of those where time is a flavor and really improves texture. I recommend at least 24 hours in cold fermentation, 48 hours is better.
Ingredients
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Epic Deep Dish
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Neapolitan Dough
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Water 2 and2/3 cups, or 664 grams
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4 TBSP oil, or 66 grams
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White Mojo (optional for flavor)
Directions
This combines the Neapolitan and Epic Deep Dish mixes for a high-hydration dough that delivers ultimate crunch and chew. It's a "Pizza Obsessive" favorite.
- Mix & Hydrate: Combine both bags of mix with the water and olive oil. The dough will be very wet—don't panic, that's where the flavor is!
Stretch & Fold: Cover the bowl and let the dough rest for 10 minutes. Perform 3 to 4 stretch-and-folds, spaced about 5 minutes apart. The dough should begin to tighten slightly but remain very soft. I like to use a spatula and just scrape and fold right in the mixing bowl.
Cold Ferment: Place in a container (or leave in mixing bowl), cover and let it sit in the fridge overnight. This develops that world-class flavor and structure potential.
- Pan Prep: Dump half the cold dough into a well-oiled 10x14, 13x9, 12” round, or similar pan. (This recipe makes two of these). Cast iron works great too.
- Rise & Dimple: * Let it rise for 1 hour, covered.
Dimple the dough thoroughly with your fingertips. Careful not to pull the dough. It’ll get to the edges by the end. Let nature work.
Repeat this process 3 times (3 hours total rising/dimpling) to build structure and air. DO NOT dimple after the last hour of rise time!
Spray the top of the pizza with olive oil for browing improvement. If you are making a focaccia or another bread, you can top the pizza with whatever you want here, such as some White Pizza Mojo, fresh chopped rosemary, garlic oils and some sea salt.
Bake: Preheat oven to 475°F. Bake for 18-22 minutes until the crust is golden on top and underneath.
- Note: Use the home oven—no fancy gear required for these #CrustGoals.