Last Best Brewing & Distilling
The perfect pizza crust
Join us as we sit down with Chef Adam Trotchie at Last Best Brewing Company to talk about their new pizza menu and why high-quality ingredients Alberta are so important for the (last) best wood fired pizza.
As you watch the video below, here are some terms to keep in mind:
In bread baking, the word proofing most commonly refers to the final rise dough undergoes, which takes place after being shaped and before it is baked.
Fermentation is what happens when yeast cells consume sugars and produce ethanol and other derivative chemicals. The alcohol produced by the yeast during fermentation—along with a multitude of other reactions—are what give great bread its characteristic flavors and aroma.
For a simplified, no-rest time version of this pizza crust, check out the recipe below.
3/4 cup warm water
1 tbsp active dry yeast
1 tsp sugar
1 1/2 cups flour (We used 1 1/4 cups all-purpose and 1/4 cup whole wheat)
1/4 tsp salt
1 tbsp cornmeal
1 tbsp olive oil