I make my pizza dough with the following ingredients:
- 2 cups bread flour
- 1 cup whole wheat flour
- 2 teaspoons instant yeast
- 2 teaspoons coarse kosher salt
- 2 tablespoons extra virgin olive oil
- 1 cup of water
I mix all the dry ingredients in the bowl of my food processor, turn on the machine, and add the water and olive oil. I watch it come together and add enough more water so that it all sticks together.
I knead it a few times by hand, put it on a bowl on the counter covered with kitchen towel, and let it sit for a day out on the counter.
This is basically the Mark Bittman recipe, except I leave it to sit for way longer than he recommends.
The pizza dough is always pretty easy to shape and tastes good. But, it is better tasting and easier to roll thin in the winter. I live in Maryland, so I assume our heat and humidity are the difference. Even with the AC running , the house tends to be 5-10 degrees warmer in the summer and there is a lot more moisture in the air.
The dough looks and feels identical as I take it out the machine, but while it rests, something is obviously different.
How do I adjust the recipe for the summer to make the dough have the same texture and qualities as it does in the winter?