Mix the following for about 1 minute125g of King Arthur bread flour
110g of filtered water (room temp)
1/2 tsp of salt
Cover and let rest 20 minutes
Measure 45g of KA bread flour and put aside
Add 1/4 tsp instant yeast
Mix for 8 minutes with a spoon.
Halfway through, start adding the additional bread flour
If it gets to hard to mix and it doesn't seem like the flour is being absorbed, take out of the bowl and knead by hand
I used about 1/2 to 2/3 of the flour
Cover and let rest for 15 minutes
Form dough into ball
Place in oiled container, cover and let rise.
It took about 2 hours for the dough to rise at about 69 degrees.
About an hour before cooking, preheat oven as hot as it will go. I was cooking at about 550 for this batch. I had my baking stone in the upper third of the oven. In the past I put the stone on the bottom of the oven to heat the stone as much as possible, but often ended up with pizzas that were overcooked on the bottom and undercooked on the top.
Mozzarella:
I'm lazy, so I used Furmano's Pizza Sauce for the mozzarella pizza. Topped with Mozzarella from Maplebrook Farm,Pecorino Fresco from Dancing Ewe Farm (purchased that morning from the Rhinebeck Farmer's Market) and a dash of olive oil. Cooked for 8 minutes rotating halfway through.
Brussels Sprout:
While I was cooking the mozzarella pie, I boiled 5 sprouts for 10 minutes and proceeded to chop them in eights. I spread my dough and instead of sauce used olive oil and minced garlic (approx 1bsp oil & 1/2 tsp garlic). I once again topped with mozzarella & pecorino fresco. I added the sprouts, added a little more olive oil and cooked for 8 minutes rotating halfway through.
