The more pizzas I make, the more I learn that the possibilities are really limitless. Substituting one thing for another has been a fun way to tweak recipes and get some pretty cool results.
For the Krug champagne dough, I swapped out water for the champagne. After making the first batch, I realized it was a little dry. My thoughts of enjoying a glass of bubbly vanished. Instead I made a second batch using 420 Grams of Champagne, to account for the carbonation.
3 3/4 cups all-purpose flour (500 grams) plus more for shaping dough 2 teaspoons fine sea salt 1/4 teaspoon active dry yeast
420 grams of Krug "Grande Cuvée" Brut Champagne (or a more reasonably priced champagne or prosecco)
- Using your scale, pour 500 grams (3 3/4 cups) of flour into your mixing bowl.
- Next, add 1 gram (1/4 teaspoon) of active dry yeast
- Pour in 16 grams (2 teaspoons) of fine sea salt.
- Whisk all of the dry ingredients together in your mixing bowl.
- Gradually add 420 grams (14 ounces) of champagne (The recipe calls for 350 grams of water, but because of the alcohol and carbonation of champagne, it requires more liquid)
- With either a wooden spoon or your hands, blend all of the ingredients together. Once the ingredients have bonded and your dough looks similar to the pictures above, cover the bowl with a kitchen towel. Wet your towel beforehand and ring out all of the water so that it is slightly damp. This will help prevent the top of your dough from drying out.
- Let the dough sit at room temperature for 18 hours, it will have at least doubled in volume. Tiny little air bubbles should be evident.
- Transfer dough to a floured work surface. Gently shape into a rough rectangle. Divide into equal portions. Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions.
The next day, we were ready to make some champagne pizzas.