The Fort Collins High-Heat Pizza Project

Public

American-Italian • Dinner • Vegan

A modified New York-style pizza dough recipe specifically customized for high altitude (5,200 ft) and high-heat ovens (700°F+). It uses a specific 'Trifecta' flour blend and adjusts yeast, sugar, and oil levels to accommodate specific environmental conditions.

Ingredients

•455 g Type "00" Flour(approx. 70% of blend; Purpose: Withstands high heat without burning; provides tenderness)
•125 g Bread Flour(approx. 20% of blend; Purpose: Retains the classic NY-style structure and "chew")
•60 g Semolina Flour(approx. 10% of blend; Purpose: Adds a distinct nutty flavor and structural crispness)
•10 g Kosher Salt
•1 1/4 tsp Instant Yeast(Reduced for altitude)
•415 g Lukewarm Water
•15 g Extra-Virgin Olive Oil(1 tbsp)
•as needed dusting Type "00" Flour(For dusting the counter during kneading)
•as needed dusting Semolina(100% Semolina for dusting the pizza peel (do not use flour))

Instructions

~26 hr 5 min

1
The Mix (Food Processor Method): Combine the 00 flour, bread flour, semolina, salt, and yeast in the bowl of a food processor. Pulse 3 to 4 times to mix the ingredients.
1 minute
2
The Hydration: With the machine running, pour the water and olive oil in a steady stream. Process until the mixture forms a ball that rides around the bowl above the blade, roughly 15 seconds. Process for exactly 15 seconds longer to build gluten structure.
30 seconds
3
The Knead & Cold Ferment: Transfer the dough to a counter (lightly dusted with 00 flour). Knead once or twice by hand until a smooth ball forms. It should pass the windowpane test.
Do not over-knead; the food processor did most of the work.
4
Divide into four even portions (approx. 275g each). Form into balls and dust with four. Place each in a covered container or zipper-lock bag.
5
Refrigerate for at least 24 hours (up to 5 days). This is non-negotiable for flavor development! However, if you are in a rush you can just leave out of the fridge for several hours and the rise will happen faster.
24 hours to 5 days
6
Remove dough from fridge 2 hours before baking to let it come to room temperature.
2 hours
7
The Semolina Dust: When you are ready to bake, dust your pizza peel with 100% Semolina (do not use flour). Stretch the dough into a 12-14 inch circle.
Semolina acts as 'ball bearings' allowing wet dough to slide effortlessly.
8
Place on the semolina-dusted peel. Launch the pizza onto the stone in your 700°F oven.
Watch closely.
9
The Bake: At these temperatures, the bake time will drop significantly. Rotate the pizza frequently if the heat source is uneven.
2 to 3.5 minutes