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Pizza is one of the Washington region's most popular and most versatile foods. Restaurants across the area are winning acclaim for boutique-style pies, satisfying customers and restaurant critics alike. But some lament that the scene is becoming less accessible, and that affordable, family-style restaurants are falling by the wayside. We explore the craft of making great pizza and what our pizza scene says about the region as a whole.
Pizzaiolo Edan MacQuaid, chef at Bryan Voltaggio's Range restaurant in Washington, D.C., talks about his more than 20 years making pizza, the ingredients that go into an authentic Neapolitan-style pie and why he says Chicago deep-dish isn't really pizza.
250 grams Caputo Pizzeria flour
125 gram cold water
50 grams salt
12 grams cold water combined with 4 grams instant dry yeast.
Put cold water in KitchenAid mixer and add approximately 1/3 of Caputo pizzeria flour. Mix on low speed for 2 minutes. Add 1/2 of remaining flour. Mix on low speed for 2 minutes. Add cold water and yeast mixture and remaining flour. Mix on speed 1 for 9 minutes.
Remove dough from mixer and put in a container large enough for dough to double in volume. Cover tightly and refrigerate for about 8-12 hours.
Remove dough from fridge and cut it into 300 gram pieces. Roll dough pieces into a ball, dust with flour and cover. Refrigerate or allow dough balls to rise at room temperature for 4 hours before using.
Stretch pizza dough, add toppings and bake at 550-600 degrees until cheese is melted and crust is golden. Enjoy the fruits of your labor!